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

No abstract is available for this paper.

• Publication year

  2001

• Venue

  Journal of food microbiology

• Publication date

  2001-09-19

• Fields of study

  Agricultural and Food Sciences, Medicine, Biology

• Identifiers
  DOI 10.1016/S0168-1605(01)00569-4PMID 11589557
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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