Bitterness and nitrogen fractions of mold ripened cheese of camembert type: impact of the association of Penicillium camemberti with Geotrichum candidum

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Bibliographic Details
Published inLait Vol. 74; no. 5
Main Authors Molimard, P. (Institut National de la Recherche Agronomique, Dijon (France). Centre de Dijon, Aromes), Lesschaeve, I, Bouvier, I, Vassal, L, Schlich, P, Issanchou, S, Spinnler, H.E
Format Journal Article
LanguageFrench
Published 1994
Subjects
AROMA
FLAVEUR
FLAVOUR
FROMAGE A PATE MOLLE
GEOTRICHUM
PENICILLIUM
QUESO BLANDO
SOFT CHEESE
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Bibliography:Q04
9503517
Q03
ISSN:0023-7302