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Ranganna, S. (1960) Advances in the analysis of fresh and processed fruits and vegetables. Reviews in Food Technology, 2. pp. 93-123.

Bains, G. S. (1960) Cereal gums. Reviews in Food Technology, 2. pp. 50-66.

Lahiry, N. L. and Sen, D. P. (1960) Fish hydrolysates, pastes and sauces. Reviews in Food Technology, 2. pp. 14-28.

Ramachandra, B. S. and Kalbag, S. S. (1960) Heat transfer in food industries. Reviews in Food Technology, 2. pp. 29-49.

Pruthi, J. S. (1960) Thermal processing of canned foods with special reference to heat sterilization by agitation. Reviews in Food Technology, 2. pp. 124-154.