Microbiological and Biochemical Aspects of Camembert-Type Cheeses Depend on Atmospheric Composition in the Ripening Chamber

✍ Scribed by M.-N. Leclercq-Perlat; D. Picque; H. Riahi; G. Corrieu

• Book ID: 117977274
• Publisher: American Dairy Science Association
• Year: 2006
• Tongue: English
• Weight: 311 KB
• Volume: 89
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.s0022-0302(06)72601-7