1. Liquifaction of egg white;Almquist;U.S. Egg Poultry Mag.,1932
2. Transmission of light by egg albumen;Almquist;Ind. Eng. Chem.,1934
3. Application of paper chromatography to the estimation of free amino acids in tissues;Awapara;Arch. Biochem.,1948
4. Possible role of bacteria in the physical deterioration of egg contents during storage at room temperature;Baliga;Indian J. Technology,,1964
5. Changes in ovomucin concentration during thinning of thick white in eggs;Baliga;J. Food Sci. Tech.,1968