1. The pH of Blue or American Roquefort Cheese;Coulter;J. Dairy Sci.,1938
2. Flavor of Roquefort Cheese;Currie;J. Apr. Research, Dept. of Agr., 2,1914
3. The Ester-Hydrolyzing Enzyme Systems of Aspergillus niger and of Penicillium roqueforti;Fodor;Enzynwlogia,1949
4. Outlines of Biochemistry;Gortner,1944
5. A Flavor Constituent of Blue Cheese (Roquefort fort type);Hammer;Iowa State Coll. J. Sci., 11,1937