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	1.	Odor and flavor compounds from lipids. [electronic resource] by Forss, D A Producer: 19731115 In: Progress in the chemistry of fats and other lipids vol. 13 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	N-alkan-I-ols in butter after oxidative deterioration. [electronic resource] by Stark, W Forss, D A Producer: 19660819 In: Nature vol. 208 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Flavor of cheddar cheese. [electronic resource] by Forss, D A Patton, S Producer: 19660619 In: Journal of dairy science vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Recovery of volatile compounds from butter oil. [electronic resource] by Forss, D A Holloway, G L Producer: 19680203 In: Journal of the American Oil Chemists' Society vol. 44 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	The chromatography of 2,4-dintrophenylhydrazones on acetylated paper. [electronic resource] by FORSS, D A RAMSHAW, E H Producer: 19981101 In: Journal of chromatography vol. 10 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	DIRECT SPECTROPHOTOMETRIC EXAMINATION OF 2,4-DINITROPHENYLHYDRAZONES ON PAPER CHROMATOGRAMS. [electronic resource] by FORSS, D A EDWARDS, P R SUTHERLAND, B J BIRTWISTLE, R Producer: 19961201 In: Journal of chromatography vol. 16 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)