1. Adda, J. (1984) La formation de la flaveur, in Le Fromage (ed. A. Eck), Lavoisier, Paris, pp. 330–40.
2. Adda, J. and Dumont, J.P. (1974) Les substances responsables de l’arôme des fromages à pâte molle. Le lait 54 1–30.
3. Adda, J., Gripon, J.-C. and Vassal, L. (1982) The chemistry of flavour and texture generation in cheese. Food Chemistry, 9, 115–29.
4. Adda, J., DeKimpe, J., Vassal, L. and Spinnler, H.E. (1989) Production de styrène part Penicillium camemberti Thom. Le Lait, 69, 115–20.
5. Ahiko, K., Iwasawa, S., Ulda, M. and Nigata, N. (1981) Studies on acid carboxypeptidase from Penicillium caseicolum. II. Hydrolysis of bitter peptides by acid carboxypeptidase and large scale preparation of the enzyme. Report of Research of Laboratory, Snow Brand Milk Products Co., no. 77, pp. 135–40.