1. American Association of Cereal Chemists (1962) Cereal laboratory methods, 7th ed. Amer. Assoc. Cereal Chemists, St. Paul, Minn.
2. Bunting, R. H. (1928) Fungi occurring in cacao beans. Dept. Agric. Gold Coast Year Book, 44–62, cited byKnapp, A. W., Cacao Fermentation, John Bale Sons and Curnow, Ltd., London, England.
3. Bunting, R. H. (1931) Deterioration of cacao beans in internal moulds.Bull. Int. Choc. 1931 Cacao. Brux 1:295–304, byRohan, T. A. 1963.
4. Christensen, C. M. &Kaufmann, H. H. (1965) Deterioration of stored grains by fungi.Ann. Rev. Phytopathol. 3:69–84.
5. Christensen, C. M. &Linko, P. (1963) Moisture contents of hard red winter wheat as determined by meters and by oven drying, and influence of small differences in moisture content upon subsequent deterioration in storage.Cereal Chem. 40:129–137.