Gravani, Vadehra, Baker. Physiochemical Changes Produced in Egg Yolk by Streptococcus faecalis var. Liquefaciens (1984); Baker, Gossett: development and evaluation of a thermally-processed, low-cholesteroo egg salad product (1984), 1984, Box: 1, Folder: 75. Robert Baker Papers, 21-26-4030. Division of Rare and Manuscript Collections. https://archives.library.cornell.edu/repositories/2/archival_objects/1006597 Accessed August 25, 2026.