1. Association of Official and Agricultural Chemists. Official and Tentative Method of Analysis. 6th ed. Washington, D. C. 1945.
2. Consumer-size Packages Revolutionizing Cheese Industry;Clunan;Natl. Butter and Cheese J.,1949
3. The Flavor, Volatile Acidity and Soluble Protein of Cheddar and Other Cheese;Dahlberg;J. Dairy Sci.,1947
4. The Influence of Temperature on the Curing of Cheddar Cheese;Hansen;Can. Dairy Ice Cream J.,1946
5. Some Preliminary Observations on the Effectiveness of Propionates as Mold Inhibitors on Dairy Products;Ingle;J. Dairy Sci.,1940