1. The Nutritive Value of Indian Foods and the Planning of Satisfactory Diets;Aykroyd,1938
2. Vitamin C retention as a criterion of quality and nutritive value in vegetables;Fenton;J. Am. Dietet. A.,1940
3. Factors influencing the vitamin C content of vegetables;Tressler;Am. J. Pub. Health,1936
4. Noble, I., and Waddell, E.: The retention of ascorbic acid and color in cabbage during cooking by different methods. National Cooperative Project Progress Notes, 1944.
5. Effect of crushed ice refrigeration on conservation of vitamin C con tent and on retention of weight of Ohio-grown vegetables;Patton;Food Research,1947