Maurer, Baker & Vadehra. Kind & concentration of soluble protein extract & effectt on emulsifying capacity of poultry; 9. Baker, Darfler and Vadehra…Type and level of fat and amount of protein and their effect on quality of chicken franks, 1969, Box: 1, Folder: 23. Robert Baker Papers, 21-26-4030. Division of Rare and Manuscript Collections. https://archives.library.cornell.edu/repositories/2/archival_objects/1006545 Accessed August 25, 2026.