1. The mono-molecular surface film method for determining small quantities of yolk or yolk fat in egg albumen;Bergquist;Food Technology,1956
2. The metal-binding activity of conalbumin;Fraenkel-Conrat;Arch. Biochem.,1950
3. Relationship of shell egg quality and performance of egg white in angel food cakes;Harns;Food Research,1953
4. Shell eggs–quality and properties as affected by temperature and length of storage;Jordan;Purdue Agr. Exp. Sta. Bui.,1954
5. Preliminary studies on factors affecting egg white quality;Kahlenberg;Bakers Digest,1948