1. Bullock. D. H., Thomas. K. C. and L. M. McKnight. 1971. Commercial production of low-fat dairy spread made possible by new method. Modern Dairy. September. 14-15.
2. The structure of lipids by spectroscopic and x-ray techniques;Chapman,1965
3. Fat crystalloaraphy points the way to quality;Hoerr;Food Eng.,1965
4. Relationship of polymorphism to the texture of margarine containing soybean and cottonseed oil;Merker;J. Am. Oil Chemists' Soc.,1958
5. The influence of temperature treatment on solid-liquid ratios of fats determined by wide-line nuclear magnetic resonance;Mertens;Can. Inst. Food Sci. Technol. J.,1972