1. Cultured Buttermilk and Sour Cream from Single-Strain Cultures of Laetis Streptococci;Andersen;Milchwissen-sehaft,1961
2. Action of Butter Cultures in Butter: A Review;Babel;J. Dairy Sci.,1944
3. Effect of Other Flavor Components on the Perception of Diaeetyl in Fermented Dairy Products;Bennett;J. Food Sci.,1965
4. A Comparison of Student Preference Panels with a Household Consumer Panel;Calvin;Food Technol.,1959
5. Dimethyl Sulfide and the Flavor of Butter;Day;J. Dairy Sci.,1965