The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses.

Addis, E

The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses. [electronic resource] - International journal of food microbiology Sep 2001 - 25-36 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

0168-1605

10.1016/s0168-1605(01)00569-4 doi


Bacteria--enzymology
Cheese--microbiology
Colony Count, Microbial
Fermentation
Time Factors
Yeasts--enzymology