1. Impedimetric determination of total, mesophilic and psychrotrophic counts in raw milk;Firstenberg-Eden;J. Food Sci.,1983
2. Preparation of cheese at elevated temperatures;Flanagan,1982
3. Recent modifications to the New Zealand activity test for Cheddar cheese starters;Heap;N. Z. J. Dairy Sci. Technol.,1981
4. Increasing the capacity of the bulk culture tank;Heap;N. Z. J. Dairy Sci. Technol.,1984
5. An activity test for Cheddar and cottage cheese starters;Horrall;J. Dairy Sci.,1947