Biblio
“Hard cheese-Parmesan cheese”, in Improving the Flavour of Cheese, 2007, pp. 421-443.
, “Pre-separation technique for flavor analysis”, in Sensory-Directed Flavor Analysis, 2006, pp. 111-154.
, “Development of volatile sulfur compounds in heat-shocked and pasteurized milk cheese”, International dairy journal, vol. 18, pp. 811–818, 2008.
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