1. The Potato, Veenman, Wageningen, 1966, 2nd edn.
2. ; The Composition of Foods HMSO, London, 1978, 4th edn.
3. Ministry of Agriculture, Fisheries and Food. Household Food and Expenditure: 1979. Annual Report of the National Food Survey Committee. HMSO, London, 1981.
4. Determination of carbohydrates in foods. I.—Available carbohydrate
5. Determination of carbohydrates in foods II.—Unavailable carbohydrates