1. Foster, J. W. Chemical Activities of Fungi, p. 556. Academic Press Inc., New York.
2. A Flavor Constituent of Blue Cheese (Roquefort Type);Hammer;Iowa State Coll. J. Sci.,1937
3. Volatile Products of Apples. III. Identification of Aldehydes and Ketones;Heulin;Australian J. Sci. Research, Series B.,1952
4. The Identification of Pure Organic Compounds. Order I;Huntress,1941
5. Identification and Origin of the Malty Aroma Substance from Milk Cultures of Streptococcus lactis var. maltigenes;Jackson;J. Dairy Sci.,1954