1. The sub-scald method of dressing poultry;Gwin;Amer. Egg and Poultry Review,1950
2. A report of progress on the sub-scalding method of dressing poultry;Gwin;Amer. Egg and Poultry Review,1951
3. The weight and quality of freshly-dressed poultry as affected by dressing, cooling, holding;Gwinn;Amer. Egg and Poultry Review,1951
4. The effect of scalding temperature on the quality of stored frozen turkeys;Klose;Poultry Sci.,1954
5. Sub-scalding vs. semi-scalding;Lineweaver;Turkey World,1952