1. Posati, L. P, and Orr, M. L.: Composition of Foods: Dairy and Egg Products—Raw, Processed, Prepared. Rev. USDA Agric. Handbook No. 8-1, 1976.
2. Orr, M. L.: Pantothenic Acid, Vitamin B6 and Vitamin B]2 in Foods. Home Economics Research Report No. 36, 1969.
3. Perloff, B. F., Consumer and Food Economics Institute, USDA: Personal communication, 1978.
4. Microbiological assays;Hutner;Anal. Chem.,1958
5. Radioimmunoassay for pantothenic acid in blood and other tissues;Wyse;Clin. Chem.,1979