Suivi de croissance de Penicillium camemberti et Geotrichum candidum en culture pure et en association au cours de l'affinage de fromages expérimentaux à pâte molle de type camembert
Author:
Publisher
EDP Sciences
Subject
Food Science
Link
http://lait.dairy-journal.org/10.1051/lait:199511/pdf
Cited by 37 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties;Food Science and Technology;2019-03
2. Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses under different conditions of temperature and relative humidity;Journal of Dairy Science;2013-06
3. Diauxic growth of Geotrichum candidum and Penicillium camembertii on amino acids and glucose;Brazilian Journal of Chemical Engineering;2012-06
4. The Composition of Camembert Cheese-Ripening Cultures Modulates both Mycelial Growth and Appearance;Applied and Environmental Microbiology;2012-03-15
5. Ribosomal DNA polymorphisms in the yeast Geotrichum candidum;Fungal Biology;2011-12
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