1. New Procedure for the Routine Determination of the Various Non-Casein Proteins of Milk;Aschaffenburg;Proc. XVth Intern. Dairy Congr.,1959
2. Determination of Heat Induced Changes in Protein Stability and Chemical Composition of Milk;Davies;Proc. XVth Intern. Dairy Congr.,1959
3. Composition of the Casein Containing Particles of Milk;Ford;J. Dairy Sci.,1955
4. Separation of α-, β-, and γ-Casein;Hipp;J. Dairy Sci.,1952
5. Relation of Milk Serum Proteins and Milk Salts to the Effects of Heat Treatment on Rennet Clotting;Kannan;J. Dairy Sci.,1961