1. Gelation of soybean protein. IV. Effects of reducing agents, oxidizing agents and protein denaturants;Aoki;Nippon Nogei Kagaku Kaishi,1968
2. Inhibition of heat-in-induced browning of milk by L-cysteine;Arnold;J. Dairy Sci.,1969
3. Aubrey, P. S. 1967. Stabilizing sterilized milk. U.S. Patent 3,348,955 Chem. Abstr., 1968, 68:21053p.
4. Benesch, R., and R. E. Benesch. 1959. The introduction of new sulfhydryl groups and disulfide bonds into proteins. In Sulfur in Proteins, 20, Academic Press, New York City and London.
5. Improved method for canning 3-fold concentrated whole milk;Board;XVIII. Int. Dairy Congr., IE,1970