1. The effect of cooking on the thiamine, riboflavin, and niacin content of sweetbreads;Griswold;J. Am. Dietet. A.,1947
2. Retention of thiamine, riboflavin, and niacin in pork hearts and beef kidneys;Griswold;J. Am. Dietet. A.,1949
3. Vitamin content of variety meats;McIntire;J. Nutr.,1944
4. Lessons on Meat,1965
5. Combined determination of riboflavin and thiamine in food products;Conner;Indust. Engin. Chem., Anal. Ed.,1941