1. Poultry cooking;Alexander;U.S.D.A. Farmers' Bul.,1941
2. Shrinkage and heat penetration during the roasting of lamb and mutton as influenced by carcass grade, ripening period, and cooking method;Alexander;U.S.D.A. Tech. Bul.,1934
3. Shrinkage and cooking time of rib roasts of beef of different grades as influenced by style of cutting and method of roasting;Alexander;U.S.D.A. Tech. Bul.,1939
4. Quality of frozen poultry as affected by storage and other conditions;Harshaw;U.S.D.A. Tech. Bul.,1941
5. The composition of turkeys of different varieties and strains;Harshaw;Poultry Sci.,1943