Biblio
“Time and temperature influence on chemical aging indicators for a commercial Cheddar cheese”, Journal of Food Science, vol. 58, pp. 1307–1313, 1993.
, “Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography”, J Dairy Sci, vol. 88, no. 11, pp. 3764-72, 2005.
, “Quantification of trace volatile sulfur compounds in milk by solid-phase microextraction and gas chromatography-pulsed flame photometric detection.”, J Dairy Sci, vol. 89, no. 8, pp. 2919-27, 2006.
, “Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments.”, J Food Sci, vol. 72, no. 7, pp. E389-98, 2007.
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