1. Adda, J., Roger, S., Dumont, J.-P.: Some recent advances in the knowledge of cheese flavor. In: Flavor of foods and beverages (Eds.: Charalambous, G., Inglett, G.E.), p. 65, Academic Press: New York. 1978
2. Aimutis, W. R., Eigei, W.N.: Identification of >,-casein as plasmin-derived fragments of bovine asl-casein. J. Dairy Sci. 65, 175 (1982)
3. Andrews, A.T.: The formation and structure of some proteose-peptone components. J. Dairy Res. 46, 215 (1979)
4. Badings, H. T., De Jong, C., Dooper, R. P. M., De Nijs, R.C.M.: Rapid analysis of volatile compounds in food products by purge-and-cold-trapping/capillary gas chromatography. In: Progress in flavor research 1984 (Ed.: Adda, J.), p. 523, Elsevier Science Publ.: Amsterdam. 1985
5. Bringe, N. A., Kinsella, J. E.: The effects of pH, calcium chloride and temperature on the rate of acid coagulation of casein micelles. Am. Dairy Sci., Annual Meeting, 23–26 June, Davis, CA. (1986)