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Badarinarayana, M. C. and Panda, B. and Panda, P. C. (1968) A simple mechanical device for washing eggs. Journal of Food Science and Technology (Mysore), 5 (3). pp. 139-40.

Rao, N. N. and Dwarakanath, C. T. and Rao, T. N. R. (1968) Development of pre-digested protein-rich food based on Indian oil seed cakes and pulses. I. Journal of Food Science and Technology (Mysore), 5 (4). 198-201, 6 ref..

Nair, R. B. and Lahiry, N. L. (1968) Factors affecting the quality of fresh fish and its retention by chilling. Journal of Food Science and Technology (Mysore), 5 (3). 107-16, 128 ref..

Sreekantiah, K. R. and Jaleel, S. A. and Rao, T. N. R. (1968) Preparation of liquid fruits by enzymic processing. Journal of Food Science and Technology (Mysore), 5 (3). 129-132, 13 ref..

Kurien, P. P. and Parpia, H. A. B. (1968) Pulse milling in India. I - Processing and milling of Tur, Arhar (Cajanus cajan Linn). Journal of Food Science and Technology (Mysore), 5 (4). 203-207, 2 ref..

Manohar Kumar, B. and Mahadevappa, M. and Rao, P. V. S. and Desikachar, H. S. R. (1968) Relationship of the coarseness of rice (Oryza sativa) varieties to the thickness of bran and aleurone layers. Journal of Food Science and Technology (Mysore), 5 (4). 193-94, 4 ref..

Krishnaswamy, M. A. and Patel, J. D. and Dhanaraj, S. and Govindarajan, V. S. and Yunus Ahmed, S. (1968) Shelf-life and sensory evaluation of fish sausage manufactured on a pilot plant scale. Journal of Food Science and Technology (Mysore), 5 (4). pp. 186-189.

Chatterjee, A. K. and Baliga, B. R. and Panda, B. and Kabade, V. S. (1968) Some aspects of the carcass yield and meat quality of Bannur lambs. Journal of Food Science and Technology (Mysore), 5 (4). 202, 5 ref..

Rao, S. V. R. and Khabade, V. S. (1968) Studies on the artificial drying of salted mackerel. Journal of Food Science and Technology (Mysore), 5 (3). 123-126, 4 ref..