1. Barmore, M. A., 1934. Influence of chemical and physical factors on egg white foams. Colorado Exp. Sta. Tech. Bull. No. 9.
2. An improved wide-range volume measurement apparatus for small loaves;Binnington;Cereal Chem.,1938
3. Recommended standards for storing and measuring opened egg quality;Brant;Food Technol.,1951
4. The relation of the yolk index determination in the natural position to the yolk index as determined after separating the yolk from the albumen;Funk;Poultry Sci.,1948
5. The Haugh unit for measuring quality;Haugh;U. S. Egg and Poultry Mag.,1937