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2. ?The Physiology of clostridium thermocellum. The Toxicity of its Fermentation Products in Relation of the Energy Metabolism,? Ph. D. thesis, Massachusetts Institute of Technology Cambridge, MA, 1981.
3. Vinegar by Submerged Oxidative Fermentation
4. in Identification Methods for Microbiologists, and Eds. (Academic, London, 1968), Part B, p. 1.
5. End-product inhibition in anaerobic fermentations