1. Adda, J. and Dumont, J.P. (1974) [Substances responsible for the aroma of soft cheese]. Le Lait, 54, 1–21.
2. Adda, J., Gripon, J.C. and Vassal, L. (1982) The chemistry of flavour and texture generation in cheese. Food Chem., 9, 115–29.
3. Adda, J., Czulak, J., Mocquot, G. and Vassal, L. (1988) Cheese, in Meat Science, Milk Science and Technology, Elsevier Science Publishers, Amsterdam, Netherlands, pp. 373–92.
4. Adda, J., Dekimpe, J., Vassal, L. and Spinnler, H.E. (1989) [Styrene production by Pénicillium camemberti Thom.] Le Lait, 69, 115–20.
5. Ardö, Y. (1994) Proteolysis and its impact on flavour development in reduced-fat semi-hard cheese made with mesophilic undefined DL-starter, PhD Thesis, Lund University.