Lu, Baker.. Characteristics of Egg Yolk Phosvitin as an Antioxidant for Inhibiting Metal-Catalyzed Phospholipid Oxidations (1986); Hernandez, Baker and Hotchkiss: Extraction of Pigments from Mechanically Deboned Turkey Meat (1986), 1986, Box: 1, Folder: 83. Robert Baker Papers, 21-26-4030. Division of Rare and Manuscript Collections. https://archives.library.cornell.edu/repositories/2/archival_objects/1006605 Accessed August 28, 2026.