1. Studies on the Flavour of Different Types of Butter Starters with Reference to the Defect “Yoghurt Flavor” in Butter;Badings,1962
2. The Effect of the Addition of Manganese to Milk upon the Growth of Starter Bacteria;DeMann;Netherlands Milk Dairy J.,1962
3. The Mechanism of Diacetyl Formation in Butters and Starters;DeMann,1956
4. An Agar Culture Medium for Lactic Acid Streptococci and Lactobacilli;Elliker;J. Dairy Sci.,1956
5. The Bacteriology and Biochemistry of Starters and Ripened Cream;Galesloot,1962