K. R. Nauth

Reduction of salt (NaCl) losses during the manufacture of cheddar cheese.

V. V. Mistry, S. S. Nair, K. R. Nauth, 2004, Journal of dairy science.

Microbiology and biochemistry of reduced-fat cheese.

K. R. Nauth, D. Ruffie, 1995, Advances in experimental medicine and biology.