อ้างอิง ของ บลูชีส

  1. ↑ Deetae P; Bonnarme P; Spinnler HE; Helinck S (October 2007). "Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses". Appl. Microbiol. Biotechnol. 76 (5): 1161–71. doi:10.1007/s00253-007-1095-5. PMID 17701035.
  2. ↑ Dixon, Bernard (27 April 1996). "Cheese, toes, and mosquitoes". BMJ. 312 (7038): 1105. doi:10.1136/bmj.312.7038.1105.