1. FREEZE PEELING IMPROVES QUALITY OF TOMATOES;Journal of Food Science;1970-07
2. Changes in the non-volatile organic acids of tomato fruit during ripening;Journal of the Science of Food and Agriculture;1966-09
3. Composition of tomato fruit. III.—Juices from whole fruit and locules at different stages of ripeness;Journal of the Science of Food and Agriculture;1962-02
4. Höhere Pflanzen;Plant Respiration Inclusive Fermentations and Acid Metabolism / Pflanzenatmung Einschliesslich Gärungen und Säurestoffwechsel;1960
5. RELATIOK OF CONCENTRATIOK OF CANNED TOMATO PRODUCTS TO STORAGE LOSSES OF ASCORBIC ACID;Journal of Food Science;1950-09