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- [2] INVESTIGATION OF PROVOLONE CHEESE FLAVOR ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1974, 154 (02): : 67 - 72
- [3] FRACTIONATION OF THE WATER-SOLUBLE NITROGEN FROM CHEDDAR CHEESE - CHEMICAL METHODS MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1982, 37 (11): : 651 - 653
- [4] FRACTIONATION OF THE WATER-SOLUBLE NITROGEN FROM CHEDDAR CHEESE - CHROMATOGRAPHIC METHODS MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1983, 38 (02): : 76 - 79
- [8] Effects on flavor compounds of radialized provolone cheese APPLICATION OF CHEMICAL ENGINEERING, PTS 1-3, 2011, 236-238 : 2733 - +