1. Application of electronic cooking to large-scale feeding;Bollman;J. Am. Dietet. A.,1948
2. Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. 1. Pork;Causey;Food Research,1950
3. Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. 2. Beef. 3. Lamb;Causey;Food Research,1950
4. Effect of reheating on palatability, nutritive value, and bacterial count of frozen cooked foods. 2. Meat dishes;Causey;J. Am. Dietet. A.,1951
5. High frequency cooking. Browning methods in microwave cooking;Copson;J. Agric. & Food Chem.,1955