1. Improved method for the preparation of crystalline β-lactoglobulin and α-lactalbumin in cow's milk;Aschaffenberg;Biochem. J.,1957
2. Brunfeldt, K., and J. Thompson, 1966. The liberation of amino acids during hydrochloric acid hydrolysis of casein. In Methods for Determination of Amino Acid Composition of Milk Proteins, Ed. K. Brunfeldt; The Danish Inst. of Protein Chem. Proc. Copenhagen Conference, Oct. 7-9, 1964.
3. Determination of disulfide groups in proteins;Cavallini;Nature,1966
4. Chas. Pfizer and Company, Inc. 1964. Pfizer products for the food industry. Products for the dairy industry, p. G-3.
5. Tissue sulfhydryl groups;Ellman;Arch. Biochem. Biophys.,1959