1. The yield and quality of Cheddar cheese produced from thermised milk;Banks;Dairy Ind. Int.,1986
2. Manufacture of dairy products from unpasteurized milk: a safety assessment;D'Aoust;J. Food Prot.,1989
3. The effect of sub-pasteurization treatments on the shelf-life of milk;Griffiths;Dairy Ind. Int.,1985
4. Use of milk enzymes as indices of heat treatment;Griffiths;J. Food Prot.,1986
5. Milk enzymes as indices of heat treatment;Hirvi,1994