1. Lipolytic activity of microorganisms at low and intermediate temperatures. I. Action of Pseudomonas fluorescens on lard;Alford;Food Research,1960
2. Differences in specificity of lipases from species of Pseudomonas and Staphylococcus;Alford;Bacterial. Proc,1961
3. Lipolytic activity of microorganisms at low and intermediate temperatures. II. Fatty acids released as determined by gas chromatography;Alford;J. Food Science,1961
4. Action of enzymes at low temperatures;Balls;Food Research,1938
5. The hydrolysis of glycerides by crude pancreas lipase;Balls;J. Biol. Chem,1937