1. Studies on the flavour of different types of butter starters with reference to the defect “yoghurt flavour” in butter;Badings,1962
2. Om omsältning av glykos under aeroba betingelser genom aromabakterier Streptococcus citrovorus;Bang;Svenska Mejeritidn.,1943
3. Production of volatile materials in milk by some species of bacteria;Bassette;J. Dairy Sci.,1967
4. Characterization of some bacteria by gas chromatographic analysis of head space vapors from milk cultures;Bassette;J. Dairy Sci.,1965
5. Determination of the major free fatty acids of Cheddar cheese;Bills;J. Dairy Sci.,1964