1. The Colorimetric Estimation of Diacetyl and Acetoin in Dairy Products;Cox;Jour. Austral. Council Sci. and Indus. Res.,1939
2. Effect of Growth of Pseudomonas putrefaciens on Diacetyl and Flavor of Butter;Elliker;Jour. Dairy Sci.,1943
3. Über die Acetoïngarung;Horovitz-Vlassova;Zentbl. f. Bakt. Abt. II,1933
4. Le Dosage du Diacétyl dans les Beurres;Pien;Lait.,1937
5. Virtanen, A. I., and Kontio, P. Disappearance of Acetylmethylcarbinol and Diacetyl Caused by Microorganisms. Ylipainos Karjantuoteesta., 1939: (8) (Eng. Sum.). Dairy Sci. Abs., 1940; 2: 52.