1. The chemistry and biochemistry of cheese ripening;Schormüller;Adv. Food Res.,1968
2. A study of heat stabilities of a number of indigenous milk enzymes;Andrews;J. Dairy Res.,1987
3. Contribution of the components of the water-soluble fraction to the flavour of Cheddar cheese;Aston;NZ J. Dairy Sci. Technol.,1986
4. The production of volatile sulphur compounds in Cheddar cheeses during accelerated ripening;Aston;Aust. J. Dairy Technol.,1983
5. Proteolysis and flavour development in Cheddar cheese;Aston;Aust. J. Dairy Technol.,1983