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Issue Lait
Volume 83, Number 2, March-April 2003
Page(s) 145 - 151
DOI 10.1051/lait:2003004

References

  1. Doyon G., Gagnon J., Lafontaine D., Désilets C., Champagne C.P., The effect of carbon dioxide on the growth of Penicillium camemberti, Microbiol. Aliments Nutr. 15 (1997) 291-297.
  2. Gardner N.J., Savard T., Obermeier P., Caldwell G., Champagne C.P., Selection and characterization of mixed starter cultures for lactic fermentation of carrot, cabbage, beet and onion vegetable mixtures, Int. J. Food Microbiol. 64 (2001) 261-275.
  3. Kiermeier F., Wolfseder H., Behaviour of packaged cheese. II. Effect of packaging on weight losses of Camembert cheese, Lebensm. Unters. Forsch. 149 (1972) 218-223.
  4. Kiermeier F., Wolfseder H., Behaviour of packaged cheese. III. Effect of packaging on gas-metabolism of Camembert, Lebensm. Unters. Forsch. 150 (1972) 75-83.
  5. Kramarczyk K., The effects of MAP on the growth and spore germination of an Alternaria species and a Botrytis species isolated from blueberries, 1978, M.S. Thesis, Rutgers Univ., New Brunswick, NJ, USA, 37 p.
  6. Le Graet Y., Lepienne A., Brulé G., Ducruet P., Migration of calcium and inorganic phosphate in Camembert-type cheeses during ripening, Lait 63 (1983) 317-332.
  7. Murr D.P., Morris L.L., Effect of storage atmosphere on postharvest growth of mushrooms, J. Amer. Soc. Hortic. Sci. 100 (1975) 298-301.
  8. Stehle G., Packaging of soft cheeses, Neue- Verpackung 39 (1986) 146-155.
  9. Sweetman A., Active wrapping for soft cheese, Dairy Ind. Int. 56 (1991) 28-29.
  10. Vassal L., Monnet V., Le Bars D., Roux C., Gripon J.C., Relation entre le pH, la composition chimique et la texture des fromages de type Camembert, Lait 66 (1986) 341-351.
Abstract

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