1. Investigations to test bacteriologically and chemically the effect of cold storage on the keeping qualities of Irish Free State creamery butter;Arup;Irish Free State Dept. of Agr. J.,1932
2. Properties of galactase: a digestive ferment of milk;Babcock;Wis. Agr. Exp. Sta. 15. Ann. Rpt.,1898
3. Chemistry of butter and buttermaking. I. A comparison of four methods for the analysis of butter with an explanation of a discrepancy found to exist in the fat determinations;Bird;Iowa Agr. Exp. Sta. Res. Bull.,1931
4. Surface and tallowy flavors of butter;Bouska;Food Ind.,1935
5. The action of certain bacteria on some simple tri-glycerides and natural fats, as shown by Nile-blue sulphate;Collins;J. Bact.,1934