1. The monomolecular surface film method for determining small quantities of yolk or fat in egg albumen;Bergquist;Food Technol.,1956
2. A simple procedure for the estimation of total lipids in liquid egg white;Cotterill;Poultry Sci.,1961
3. Effect of chemical additives on yolk-contaminated liquid egg white;Cotterill;Poultry Sci.,1963
4. Effect of pH and lipase treatment on yolk-contaminated egg white;Cotterill;Food Technol.,1963
5. Factors effecting the in-solubilization of egg white proteins. Ph.D. Dissertation;Cunningham,1963