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2. Ascorbic acid and color retention in green beans cooked by different methods;Noble;J. Am. Dietet. A.,1956
3. Ascorbic acid content of strains of snap beans;Wade;J. Agric. Research,1943
4. The relative effect of variety and environment in determining the variations of per cent dry weight, ascorbic acid, and carotene content of cabbage and beans;Janes;Proc. Amer. Soc. Hort. Sci.,1944
5. The determination of diketo-l-gulonic acid, dehydro-l-ascorbic acid, and l-ascorbic acid in the same tissue extract by the 2, 4-dinitrophenylhydrazine method;Roe;J. Biol. Chem.,1948