T. Osgood

Individual lipids and proximate analysis of various foods. 1. French fried potatoes from ten chain restaurants.

W. D. Hubbard, A. J. Sheppard, A. Prosser, 1977, Journal of agricultural and food chemistry.

Individual lipids and proximate analysis of various foods. 2. Frankfurters and other meat and poultry products.

W. D. Hubbard, A. J. Sheppard, D. Newkirk, 1978, Journal of agricultural and food chemistry.

Gas-liquid chromatographic determination of cholesterol and other sterols in foods.

W. D. Hubbard, A. J. Sheppard, D. Newkirk, 1977, Journal - Association of Official Analytical Chemists.

Comparison of various methods for the extraction of total lipids, fatty acids, cholesterol, and other sterols from food products

W. D. Hubbard, A. J. Sheppard, A. Prosser, 1977, Journal of the American Oil Chemists' Society.