Coing-Liang Lu, R.C. Baker. Effect of pH and Food Ingredients on the Stability of Egg Yolk Phospholipids and the Metal-Chelator Antioxidant Activity of Phosvtn; Prevalence of Campylobacter jejuni in Eggs and Poultry Meat in New York State. Baker, paredes, Qureshi (1987), 1987, Box: 1, Folder: 85. Robert Baker Papers, 21-26-4030. Division of Rare and Manuscript Collections. https://archives.library.cornell.edu/repositories/2/archival_objects/1006607 Accessed August 22, 2026.