1. Specific anosmia to isobutyraldehyde: the malty primary edor;Amoore;Chem. Senses Flar.,1976
2. Volatile components of fermented egg an animal attractant and repellent;Bullard;J. agric. Fd Chem.,1978
3. Volatile Compounds in Food;CIVO TNO,1977
4. Natural Flavouring Substances. Their Sources, and Added Artificial Flavouring Substances;Council of Europe;Partial Agreement in the Social and Public Health Field. List 1,1974