1. Maynard A. Amerine, Rose Marie Pangborn, and Edward B. Roessler, Principles of Sensory Evaluation of Food. 1965.
2. Martin Glicksman, Gum Technology in the Food Industry. 1970.
3. C. R. Stumbo, Thermobacteriology in Food Processing, second edition. 1973.
4. Aaron M. Altschul (ed.), New Protein Foods: Volume 1, Technology, Part A–1974.
5. Volume 2, Technology, Part B–1976. Volume 3, Animal Protein Supplies, Part A–1978. Volume 4, Animal Protein Supplies, Part B–1981. Volume 5, Seed Storage Proteins–1985.