1. Bakteriologiske og biokemiske undersøkelser av syrekulturer til ferskost-produkter og kukurmelk.(Bacteriological and biochemical studies on lactic cultures for cheese and fermented milk);Abrahamsen;Mejeriposten,1977
2. Official methods of analysis,1976
3. Methoden der enzymatischen Analyse. (Methods for enzymatic analysis);Bernt,1970
4. Biosynthesis of flavour compounds by microorganisms;Collins;J. Dairy Sci.,1972
5. Influence of acetaldehyde on growth and acetoin production by Leuconostoc citrovorum;Collins;J. Dairy Sci.,1974