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Satapathy, N. and Amla, B. L. and Venkatesh, K. V. L. (1967) Comparative laboratory study of ensilation of pineapple tops and leaves. Indian Food Packer, 21 (6). pp. 5-9.

Bhatnagar, H. C. (1967) Development Of Mandarin Orange Processing Industry. Indian Food Packer, 21. pp. 11-17.

Sebastian, K. and Bhatnagar, H. C. (1967) Examination of foods for added colours and the interference of extraneous fluorescent materials present in wool on the chromatographic separation and identification of food colours. Indian Food Packer, 21 (3). pp. 29-30.

Moorjani, M. N. (1967) Preservation of fish with tetracycline antibiotics. Indian Food Packer, 21 (4). pp. 5-8.

CFTRI, M/s (1967) Progress Of The Fao International Food Technology Training Centre. Indian Food Packer, 21. pp. 25-32.

Rangaswamy, J. R. and Kadkol, S. B. and Shankaranarayana, D. V. and Lahiry, N. L. (1967) Some aspects of preparation of pork sausages. Indian Food Packer, 21. pp. 24-28.

Natarajan, C. P. (1967) Some aspects of spice research. Indian Food Packer, 21 (3). pp. 12-15.

Moorjani, M. N. (1967) Some aspects of the standardization and quality control in fish processing industry. Indian Food Packer, 21 (4). pp. 9-12.

Satapathy, N. and Amla, B. L. (1967) Utilization of wastes and by-products of some industries as animal feed. Indian Food Packer, 21 (3). pp. 16-23.

Singh, N. S. and Moorthy, N. V. N. and Krishna Prakash, M. S. and Gopinathan Nair, K. and Narasimham, P. and Bhatnagar, H. C. (1967) A note on the effect of hot water treatment on colour development in tomatoes. Indian Food Packer, 21 (6). p. 16.

Majumder, S. K. (1967) A review of the problem of toxicity of the pesticidal chemicals in food in India. Indian Food Packer, 21 (2). pp. 54-70.