1. & , ‘Analysis of Foods’, 1945 (New York: John Wiley & Sons, Inc.; London: Chapman & Hall, Ltd.)
2. Changes occurring during the blanching of vegetables
3. & , ‘Food Technology’, 1937 (New York & London: McGraw-Hill Book Co., Inc.)
4. ‘Vegetable Dehydration’, Min. of Agric., Fish. & Food, 1957 (London: H. M. S. O.)
5. Through-circulation drying of vegetable materials. I.—brewers' spent grain