1. Barber, F. W., Spies, N. E., and Hodes, H. P. 1949. A Mojonnier Experimental, High-teinperature, Short-time Pasteurizer Gives Satisfactory Bacterial Destruction on Ice Cream and Skim Milk. Natl. Dairy Research Lab. Spt. No. 282X.
2. Barber, F. W., and Hodes, H. P. 1948. A Culture Suitable for Evaluating Methods of Pasteurizing Ice Cream Mix. Natl. Dairy Research Lab. Rpt. No. 281.
3. Barber, F. W., and Hodes, H. P. 1949. A Mojonnier HTST Pasteurizer Gives Satisfactory Bacterial Destruction on Ice Cream Mix Inoculated with a Heat Resistaut Organism. Natl. Dairy Research Lab. Rpt. No. 354.
4. Study of Short-time-high-temperature Pasteurization of Ice Cream Mix;Dowd;J. Dairy Sci.,1943
5. The Effect of Hypertonic Sugar Solutions on the Thermal Resistance of Bacteria;Fay;J. Agr. Research,1934