1. The Organoleptic Stability of British Fresh Sausage PhD Thesis, University of Bath, England, 1979.
2. Enzyme-Mediated Changes in Carbohydrate in the British Fresh Sausage PhD Thesis, University of Bath, England, 1978.
3. Determination of sulphur dioxide in foods. Reports of Public Health and Medical Subjects Ministry of Health, London, 1927, No. 43, pp. 1–56.
4. The germicidal effects of free and combined sulphur dioxide