1. Accolas J. P. D. Melcion and L. Vassal. 1978. Etude de la flore superficielle des fromages de Gruy&e et de Beaufort p. 773-774. In J. E. Auclair E. J. Mann and H. Kay (ed.) XX Cong. Int. Lait. Paris vol. F. Congrilait Paris.
2. Classification of the organisms important in dairy products. IV. Bacterium linens;Albert J. O.;Iowa Agric. Exp. Stn. Res. Bull.,1944
3. Molecular aspects of the in vivo and in vitro effects of ethionine, an analog of methionine;Alix J. H.;Microbiol. Rev.,1982
4. Badings H. T. H. Maarse R. J. C. Kleipool A. C. Tas R. Neeter and M. C. Noever. 1975. Formation of odorous compounds from hydrogen sulphide and methanethiol and unsaturated carbonyls p. 63-73. In H. Maarse and P. J. Groenen (ed.) Proceedings of the International Symposium on Aroma Research Zeist. Centre for Agricultural Publishing and Documentation Wageningen The Netherlands.
5. Boelens H. L. M. Van der Linde P. J. De Valois H. J. Takken and J. M. Van Dort. 1975. Organic sulphur compounds as flavour constituents: reaction products of carbonyl compounds hydrogen sulphide and ammonia p. 95-100. In H. Maarse and P. J. Groenen (ed.) Proceedings of the International Symposium on Aroma Research Zeist. Centre for Agricultural Publishing and Documentation Wageningen The Netherlands.