1. Some colloid—chemical aspects of digestion, with ultramicroscopic observations;Alexander;J. Am. Chem. Soc.,1910
2. Alexander, J., 1912. The rennin coagulation of milk from a colloid—chemical standpoint. Proceedings of the Eighth International Congress on Applied Chemistry, 12–14.
3. Greek Cheeses: A Tradition of Centuries;Anifantakis,1991
4. Die Schmalzkäscherstellung;Berger,1989
5. The second phase of rennet coagulation;Berridge;Nature,1942