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Mathew, A. G. (1971) Formation of red colour on chewing areca nut with slaked lime. Journal of Food Science and Technology (Mysore), 8 (3). 140-142, 7 ref..

Padival, R. A. and Bhatnagar, H. C. and Nair, K. G. and Narayana, K. (1971) Preparation of calcium citrate and sodium citrate from limes (Citrus aurantifolia). Journal of Food Science and Technology (Mysore), 8 (3). 110-113, 13 ref..

Visweswariah, K. and Jayaram, M. and Majumder, S. K. (1971) Qualitative tests for the detection of certain commonly used organochlorine insecticides. Journal of Food Science and Technology (Mysore), 8 (2). 77-79, 11 ref..

Swamy, Y. M. I. and Ali, S. Z. and Bhattacharya, K. R. (1971) Relationship of moisture content and temperature to discoloration of rice during storage. Journal of Food Science and Technology (Mysore), 8 (3). 150-152, 11 ref..

Tara, K. A. and Bains, G. S. (1971) Starch damage, amylase activity and protein content of commercial flours in relation to water absorption and maltose values. Journal of Food Science and Technology (Mysore), 8 (3). 105-109, 31 ref..

Chatterjee, A. J. and Panda, B. and Khabade, V. S. and Puttarajappa, R. (1971) Studies on curing and smoking of poultry. Journal of Food Science and Technology (Mysore), 8 (1). 28-30, 15 ref..

Suresh, E. R. and Urs, M. K. and Kausalya, K. R. (1971) Studies on lipid binding in groundnut protein and Bengal gram flour. Journal of Food Science and Technology (Mysore), 8 (3). 131-133, 9 ref..

Lakshminarayana, S. and Rao, A. R. V. and Moorthy, N. V. N. and Anandaswamy, B. and Dalal, V. B. and Narasimham, P. and Subramanyam, H. (1971) Studies on the rail shipment of mango. Journal of Food Science and Technology (Mysore), 8 (3). 121-126, 6 ref..