1. The Keeping Quality of Milk as Judged by the Colorimetric Hydrogen Ion Concentration;Cooledge;Jour. Dairy Sci.,1920
2. Lactic Acid in Dairy Products. I. Application of the Hillig Method;Gould;Jour. Dairy Sci.,1944
3. Hammer, B. W. Dairy Bacteriology, 2nd Ed., 482 pp. illus. John Wiley and Sons, Publishers. 1938. p. 31.
4. Burnt or Caramel Flavor in Dairy Products;Hammer;Iowa Agr. Expt. Sta. Res. Bul.,1921
5. Studies on the Numbers of Bacteria in Milk Showing Various Changes;Hammer;Iowa Agr. Expt. Sta. Res. Bul.,1916