1. Acidic and Neutral Carbonyl Compounds in Various Cheese Varieties;Bassett;J. Dairy Sci.,1956
2. Bassette, B., and Day, E. A. Unpublished data.
3. Formation, Separation and Identification of the 2,4-Dinitrophenylhydrazones;Braddock;Anal. Chem.,1953
4. A Study of the Diacetyl in Cheese. I. Diacetyl Content and Flavor of Cheddar Cheese;Calbert;J. Dairy Sci.,1949
5. Corbin, E. A. The Qualitative Investigation of the Compounds Present in Cheddar Cheese. Master's thesis, University of Maryland. 1951.