J. F. Feaster

Vitamin retention in processed meat. Effect of thermal processing.

D. Greenwood, H. Kraybill, J. F. Feaster, 1944 .

Vitamin retention in processed meat; effect of storage.

J. F. Feaster, J. Jackson, 1946, Industrial and engineering chemistry.

Effect of storage on vitamins and quality in canned foods.

J. F. Feaster, M. Tompkins, W. Pearce, 1949, Food research.

Thiamin and ascorbic acid values of raw and canned peas.

J. F. Feaster, O. Alexander, 1947, Food research.