1. Effect of food losses on nutritive content of diets in four institutions;Brine;J. Am. Dietet. A.,1956
2. Toepfer, E. W., Pritchett, C. S., and Hevvston, E. M.: Boneless Beef: Raw, Cooked, and Served…Results of Analyses of Moisture, Protein, Fat, and Ash. USD A Tech. Bull. No. 1137, 1955.
3. Clark, F., and LeBovit, C. B.: Food Consumption of Farm Families, Meeker and Wright Counties, Minnesota, 1950. USD A Agric. Infor. Bull. No. 127, Jan., 1955.
4. Velat, C., Mickelsen, 0., Hathaway, M. L., Adelson, S. F., Meyer, F. L., and Peterkin, B. B.: Evaluating School Lunches and Nutritional Status of Children. USD A Circ. No. 859, 1951.
5. Moser, A. M., Dean, W. T., Gillaspie, B., Dickins, D., Staab, J., Phipard, E. F., and Anderson, R. L.: Family Food Consumption in Three Types of Farming Areas of the South. 2. An Analysis of Weekly Food Records, Late Winter and Early Spring 1948. Southern Coop. Series Bull. No. 20, 1951.