1. Emulsions: Theory and Practice;Becher,1965
2. Some factors affecting the emulsifying properties of hen's eggs. Ph.D. Dissertation, Iowa State University, Ames, Iowa;Chapin,1951
3. Some observations on a typical food emulsion;Corran,1943
4. Isolation of a new lipoprotein, lipovitellenin from egg yolk;Fevold;Arch. Biochem.,1946
5. Effect of 0° F. and 15° F. storage on the quality of frozen cooked foods;Gleim;Food Technol.,1949