1. Nutritive value of the protein in voluntary muscle, heart, liver, and kidney, from cattle, sheep and hogs.;Hoagland;Jour. Agr. Research 32; 1025-1040.,1926
2. Nutritive value of the protein in veal and calf sweetbreads; in beef cheek meat, lips, tongues, brains, spleen and tripe; and in hog brains and tongues.;——;Jour. Agr. Research 32; 679-688.,1926
3. The value of beef protein as a supplement to the proteins in certain vegetable products.;——;Jour. Agr. Research 34; 297-308.,1927
4. The biological value of the nitrogen of mixtures of patent white flour and animal foods.;Mitchell;Jour. Biol. Chem. 68; 183-215.,1926