1. Microbial flavors and fragrances;Sharpell,1985
2. Biotechnology and flavor development: an industrial research perspective;Dziedzak;Food Technol.,1986
3. Propionic and butyric acids;Playne,1985
4. Bergey’s Manual of Systematic Bacteriology 2;Sneath,1986
5. Glucose fermentation by Clostridium butyricum grown under a self generated gas atmosphere in chemostat culture;Van Andel;Appl. Microbiol. Biotechnol.,1985