1. Ayers, S. H., and Johnson, W. F., Jr. A study of the bacteria which survive pasteurization. U. S. D. A. Bureau of Animal Industry, Bulletin No. 161. 1913.
2. Milk powder agar for determining bacteria in milk;Ayers;Jour. Bact.,1920
3. Committee on Bacteriological Methods of Analyzing Dairy Products. Jour. Dairy Sci. 70: 460–478. 1927.
4. The effect of pasteurizing and homogenizing temperatures on certain properties of ice cream mixes;Dahle;Jour. Agr. Res.,1931
5. The effect of aging the mix on the freezing time, over-run and quality of ice cream;Dahle;Pa. Agr. Expt. Sta. Bul.,1930