1. Effect of electronic cooking on nutritive value of foods;Thomas;J. Am. Dietet. A.,1949
2. Dielectric vs. stewpan cookery. Comparison of palatability and vitamin retention in frozen peas;Stevens;J. Am. Dietet. A.,1951
3. Microwave vs. conventional cooking. 1. Reduced and total ascorbic acid in vegetables;Campbell;J. Am. Dietet. A.,1958
4. Comparison of electronic vs. conventional cooking of vegetables. Flavor, color, and ascorbic acid retention;Gordon;J. Am. Dietet. A.,1959
5. Electronic cooking of fresh and frozen broccoli;Chapman;J. Home Econ.,1960