1. Liquefaction of egg whites;Almquist;U. S. Egg and Poultry Mag.,1932
2. The relation of the candled appearance to the broken-out condition of market eggs;Botsford;American Creamery and Poultry Produce Review,1935
3. The albumen index as a physical measurement of observed egg quality;Heiman;Poultry Sci.,1936
4. The determination and importance of egg white quality;VanWagenen;Jour. Agr. Res.,1935