1. The effect of heat treatment on the colour of milk. Part 1. The colour of milk: its measurement and its dependence on various factors;Burton;Dairy Ind.,1956
2. The estimation of the available lysine in animal-protein foods;Carpenter;Biochem. J.,1960
3. The sporicidal efficiency of an ultra-high-temperature sterilizing plant against thermophilic spores in milk;Franklin;Int. Dairy Congr., Lond,,1959
4. Physical aspects of sterilizing cotton articles by steam;Henry;J. appl. Bact.,1959
5. A comparative survey of the nutrition and physiology of mesophilic species in the genus Bacillus;Knight;J. gen. Microbiol.,1950