1. Taint in milk due to contamination by copper;Golding;Jour. Soc. Chem. Indus.,1905
2. Factors influencing the change in flavor in storage butter;Rogers;U. S. D. A. Bureau of Animal Industry, Bul.,1913
3. Tallowy butter. Its causes and prevention;Hunziker;Jour. Dairy Sci.,1917
4. Relation of the enzyma of butter to the production of tallowiness by copper salts and over-neutralization;Palmer;Jour. Dairy Sci.,1919
5. The relation of pasteurization to faults in butter;Rosengren;Kungl, Landtbruks-Akademiens Handlinger och Tidskrift lix,1920