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2. Studies on the Flavor of Different Types of Butter Starters with Reference to the “Yoghurt Flavor” in Butter;Badings,1962
3. Effect of Various Bacteria on Diacetyl Content and Flavor of Butter;Elliker;J. Dairy Sci.,1945
4. Some Differences in Behavior Between Starters Containing as Aroma Bacterium Either Streptococcus diacetilactis or Betacoccus cremoris;Galesloot;Netherlands Milk Dairy J.,1961
5. Diacetyl Mutase;Green;J. Biol. Chem.,1945