1. Thiamine and riboflavin retention in veal;Asp;Journal of the American Dietetic Association,1953
2. Thiamin and riboflavin in cooked and frozen, reheated turkey;Bowers;Journal of the American Dietetic Association,1972
3. Qualities of beef as affected by cooking at very low temperatures for long periods of time;Bramblett;Food Technology,1959
4. Further studies on the qualities of beef as affected by cooking at very low temperatures for long periods;Bramblett;Food Technology,1964