Microbiological, physicochemical, and biochemical changes during ripening of camembert cheese made of pasteurized cow's milk

International Journal of Food Properties

Volumn 5, Issue 3, 2002, Pages 483-494

  Guizani, Nejib ^a   Kasapis, Stefan ^a   Al Attabi, Zaher H ^a   Al Ruzeiki, Mohamed H ^a  

^a SULTAN QABOOS UNIVERSITY   (Oman)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 0036844879     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120015486     Document Type: Article

References (29)