1. Methods for Determining the Persistence of Certain Important Bacteria in Swiss Cheese;Burkey;Jour. Bact.,1931
2. Observations on the Salting of Brick Cheese;Byers;Jour. Dairy Sci.,1937
3. Erekson, A. B. The Control of Brick Cheese Manufacturing Operations with Special Cultures. Unpublished data. University of Wisconsin. 1933.
4. Erekson, A. B. A Study of the Use of Streptococcus thermophilus in Brick Cheese. Unpublished data. University of Wisconsin. 1933.
5. The Bacteriology of Swiss Cheese. I. Growth and Activity of Bacteria During the Manufacturing Process in the Swiss Cheese Kettle;Frazier;Jour. Bact.,1934