1. A new method for determining the quality of an egg;Haugh;U. S. Egg and Poultry Magazine,1933
2. Measurement of deterioration in the stored hen's egg;Holst;Hilgardia,1931
3. The condition of the apparent thick white as an important factor in studying the quality of eggs;Sharp;U. S. Egg and Poultry Magazine,1934
4. Decrease in interior quality of hen's eggs during storage as indicated by the yolk;Sharp;Ind. and Eng. Chemistry,1930
5. Observations on the relation of the percentages of the different layers of egg albumen;Van Wagenen;U. S. Egg and Poultry Magazine,1934