Influence of the nature of alpine pastures on plasmin activity, fatty acid and volatile compound composition of milk
Lait, 81 3 (2001) 401-414
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Aroma compounds of some Hyblean pasture species
S. Carpino, S. Mallia, G. Licitra, P. J. Van Soest and T. E. AcreeFlavour and Fragrance Journal 19 (4) 293 (2004)
https://doi.org/10.1002/ffj.1346
Key odorants in various cheese types as determined by gas chromatography-olfactometry
P.M.G. Curioni and J.O. BossetInternational Dairy Journal 12 (12) 959 (2002)
https://doi.org/10.1016/S0958-6946(02)00124-3
Correlation between fatty acids in cows’ milk fat produced in the Lowlands, Mountains and Highlands of Switzerland and botanical composition of the fodder
Marius Collomb, Ueli Bütikofer, Robert Sieber, Bernard Jeangros and Jacques-Olivier BossetInternational Dairy Journal 12 (8) 661 (2002)
https://doi.org/10.1016/S0958-6946(02)00062-6
Composition of fatty acids in cow's milk fat produced in the lowlands, mountains and highlands of Switzerland using high-resolution gas chromatography
Marius Collomb, Ueli Bütikofer, Robert Sieber, Bernard Jeangros and Jacques-Olivier BossetInternational Dairy Journal 12 (8) 649 (2002)
https://doi.org/10.1016/S0958-6946(02)00061-4
Current awareness in flavour and fragrance
Flavour and Fragrance Journal 16 (6) 464 (2001)https://doi.org/10.1002/ffj.964