1. The effect of the addition of manganese to milk upon the growth of starter bacteria;deMan;Neth. Milk. Dairy J.,1962
2. Control of pH during cutting and cooking in manufacturing cottage cheese;Emmons;XVIII Int. Dairy Congr. IE,1970
3. Effect of pH at cutting and during cooking on cottage cheese;Emmons;J. Dairy Sci.,1984
4. Determination of total solids in heterogeneous heat-sensitive foods;Emmons;J. Assoc. Offic. Anal. Chem.,1971
5. Cheddar cheese manufacture with pepsin and rennet;Emmons;Can. Inst. Food Sci. Technol. J.,1971