The Book of Cheese

by Charles Thom; W. W. Fisk

[64] Thom, C., and Matheson, K. J., Biology of Roquefort cheese, Storrs Exp. Sta. Bul. 79, pages 335-347, 1914.

[65] Currie, J. N., Flavor of Roquefort cheese, Jour. Agr. Research, 2 (1914), 1, pages 1-14, Washington.

[66] Dox, A. W., Die Zusammensetzung des echten Roquefort-Käses, in Ztschr. Untersuch. Nahr. u. Genussmtl. Bd. 22, Heft. 4, pages 239-242, 1911.

[67] Marre, E., Le Roquefort, Rodez, 1906. This is the authoritative monograph on Roquefort cheese problems.

[68] Reported on the word of Prof. Fleischmann.

[69] Thom, C., J. N. Currie and K. J. Matheson, Studies relating to the Roquefort and Camembert types of cheese, Storrs Exp. Sta. Bul. 79, pages 335-394, 1914.

[70] Thom, C., U. S. Dept. Agr. Bur. An. Ind. Bul. 82, 1905.

[71] Thom, C., The salt factor in the mold ripened cheeses, Storrs Exp. Sta. Bul. 79, pages 387-394, 1914.

[72] Thom, C., and Currie, J. N., The dominance of Roquefort mold in cheese, Jour. Biol. Chem. 15 (1913), no. 2, pages 247-258.

[73] Currie, J. N., The composition of Roquefort cheese fat, Jour. Agr. Research, 2 (1914), 6, pages 429-434.