1. ‘Energy-yielding components of food and computation of calorie values’, 1947, N/47/1 (Washington: The Food and Agricultural Organization of the United Nations)
2. & , ‘Chemical Composition of Foods’, 1940 (London: H.M. Stationery Office)
3. & , ‘Chemical Composition of Foods’, 1946, 2nd edn. (London: H.M. Stationery Office)
4. The chemical composition of wheat and rye and of flours derived therefrom