1. Observations on the Serological Typing of Group “N” (Lactic) Streptococci;Briggs;J. Dairy Research,1953
2. Agglutination of Starter Bacteria, Sludge Formation, and Slow Acid Development in Cottage Cheese Manufacture;Emmons;J. Dairy Sci.,1963
3. The Part Played by Bacteria in the Reduction of Methylene Blue in Milk;Hobbs;J. Dairy Research,1939
4. Hucker, G. J. 1932. Studies on the Coccaceae. XVII. Agglutination as a Means of Differentiating the Species of Streptococcus and Leuconostoc. New York Agr. Expt. Sta., Tech. Bull. 190.
5. A Simple Agar Medium for the Growth of Lactic Streptococci: The Role of Phosphate in the Medium;Hunter;J. Dairy Research,1946