1. Briggs, D. E., 1978, Barley, Chapman and Hall, London (barley utilization, including malting).
2. Macleod, A. M., 1979, in: Brewing Science, Volume 1 (J. R. A. Pollock, ed.), Academic Press, London, pp. 145–232 (physiology of malting).
3. Palmer, G. H., 1980, in: Cereals for Food and Beverages (G. E. Inglett and L. Munck, eds.), Academic Press, London, pp. 301–338 (morphology and physiology of malting barleys).
4. Palmer, G. H., and Bathgate, G. N., 1976, in: Advances in Cereal Science and Technology (Y. Pomeranz, ed.), American Association of Cereal Chemists, St. Paul, Minnesota, pp. 237–324 (malting and brewing).
5. Mitchell, B., Armstrong, C., Black, M., and Chapman, J., 1980, in: Seed Production (P. D. Hebblethwaite, ed.), Butterworths, London, pp. 339–356 (physiology of preharvest sprouting).