1. Acidic and Neutral Carbonyl Compounds in Swiss Cheese;Bassett,1956
2. Richmond's Dairy Chemistry;Davis,1953
3. Procedure for Application of the Thiobarbiturie Acid Test to Milk;Dunkley;J. Dairy Sci.,1951
4. Separation and Estimation of Blood Keto Acids by Paper Chromatography;El-Harawy;Biochem. J.,1953
5. Hakper, W. J. The Measurement and Significance of Amino Acids in Cheddar Cheese During Ripening. Ph.D. thesis, University of Wisconsin. 1949.