1. Composition of commercial ice cream.;Grant;Canad. J. Pub. Health,1946
2. Ice cream as a source of riboflavin, carotene, and ascorbic acid.;Holmes;New Eng. J. Med.,1946
3. Official and Tentative Methods of Analysis of the Association of Official Agricultural Chemists. 6th ed. Washington: Assn. of Official Agricultural Chemists, 1945.
4. Determination of iron in milk and other biological materials.;Stugart;Ind. & Eng. Chem. Anal. Ed.,1931
5. The application of the yeast fermentation method for the determination of thiamine and the analysis of enriched bread, enriched flour, and other cereal products.;Schultz;Cereal Chemists Bull,1942