1. Production of wine extracts for chemical and sensory analysis with an odour representative of that of the original wine;Abbott,1993
2. A procedure for the sensory analysis of gas chromatographic effluents;Acree;Food Chem.,1984
3. Applications of pyrol-ysis mass spectrometry to food science;Aries,1987
4. Analysis of odor-active volatiles in Cheddar cheese headspace by multidimensional GC/MS/Sniffing;Arora;J. Agric. Food Chem.,1995
5. Contribution of the components of the water-soluble fraction to the flavour of Cheddar cheese;Aston;NZJ. Dairy Sci. Technol.,1986