1. Food & Nutr. Serv.: Textured Vegetable Protein Products (B-l) to Be Used in Combination with Meat for Use in Lunches and Suppers Served under Child Feeding Programs, FNS Notice 219, USDA, Feb. 22, 1971.
2. Factors Affecting Meat Purchases and Consumer Acceptance of Ground Beef at Three Fat Levels with and without Soya-Bits;Mize,1972
3. Protein concentrates and cellulose as additives in meat loaves;Nollman;J. Am. Dietet. A.,1972
4. Nielsen, L.K.M.: Effect of polyphosphate, precooking and storage at — 4°F. on nutritive and organoleptic qualities of beef or beef-soy loaves. Unpublished master's thesis, Iowa State Univ., 1972.
5. Quality of frozen bone less turkey roasts precooked to different internal temperatures;Cash;Food Technol.,1968