1. Association of Official Agricultural Chemists, 1955. Official and Tentative Methods of Analysis. 8th edition.
2. Deatherage, F. E. 1955. Investigations on the nature of certain qualities in meat. Proceedings, Seventh Research Conference. American Meat Institute: 52-61.
3. Multiple range and multiple F tests;Duncan;Biometrics,1955
4. Preparation and storage of frozen cooked poultry and vegetables;Hanson;Food Technology,1950
5. The shear press: a device for measuring food quality;Kramer;Canner,1951