La flore microbienne du Camembert et son évolution au cours dela maturation
Lait, 43 425-426 (1963) 262-270
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Terminal-restriction fragment length polymorphism and automated ribosomal intergenic spacer analysis profiling of fungal communities in Camembert cheese
Marianne Arteau, Steve Labrie and Denis RoyInternational Dairy Journal 20 (8) 545 (2010)
https://doi.org/10.1016/j.idairyj.2010.02.006
Ripening Profile of Semi-Hard Standard Goat Cheese Made From Pasteurized Milk
Nejib Guizani, Zaher Al-Attabi, Stefan Kasapis and Osman Mahgoub GaafarInternational Journal of Food Properties 9 (3) 523 (2006)
https://doi.org/10.1080/10550490600596262
Evaluation of the ability of Yarrowia lipolytica to impart strain‐dependent characteristics to cheese when used as a ripening adjunct
ROSALBA LANCIOTTI, LUCIA VANNINI, CLEMENCIA CHAVES LOPEZ, MARCO GOBBETTI and M ELISABETTA GUERZONIInternational Journal of Dairy Technology 58 (2) 89 (2005)
https://doi.org/10.1111/j.1471-0307.2005.00197.x
Major Cheese Groups
M. Medina and M. NuñezCheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 279 (2004)
https://doi.org/10.1016/S1874-558X(04)80048-4
Recent advances in cheese microbiology
Tom P Beresford, Nora A Fitzsimons, Noelle L Brennan and Tim M CoganInternational Dairy Journal 11 (4-7) 259 (2001)
https://doi.org/10.1016/S0958-6946(01)00056-5
Cheese: Chemistry, Physics and Microbiology
J. C. GriponCheese: Chemistry, Physics and Microbiology 111 (1999)
https://doi.org/10.1007/978-1-4615-2800-5_4
Characterization of lactococci isolated from milk produced in the Camembert region of Normandy
N. Desmasures, I. Mangin, D. Corroler and M. GuéguenJournal of Applied Microbiology 85 (6) 999 (1998)
https://doi.org/10.1111/j.1365-2672.1998.tb05264.x
Microbiological changes in a soft raw goat's milk cheese during ripening
S. Sablé, V. Portrait, V. Gautier, F. Letellier and G. CottenceauEnzyme and Microbial Technology 21 (3) 212 (1997)
https://doi.org/10.1016/S0141-0229(97)00271-8
Lactococcus spp., yeasts and Pseudomonas spp. on teats and udders of milking cows as potential sources of milk contamination
N. Desmasures, W. Opportune and M. GuéguenInternational Dairy Journal 7 (10) 643 (1997)
https://doi.org/10.1016/S0958-6946(97)00042-3
Microbiology and Biochemistry of Cheese and Fermented Milk
J.-C. GriponMicrobiology and Biochemistry of Cheese and Fermented Milk 193 (1997)
https://doi.org/10.1007/978-1-4613-1121-8_5
Purification, partial characterisation and mode of action of enterococcin EFS2, an antilisterial bacteriocin produced by a strain of Enterococcus faecalis isolated from a cheese
Sophie Maisnier-patin, Emilia Forni and J. RichardInternational Journal of Food Microbiology 30 (3) 255 (1996)
https://doi.org/10.1016/0168-1605(96)00950-6
Cheese: Chemistry, Physics and Microbiology
J. C. GriponCheese: Chemistry, Physics and Microbiology 111 (1993)
https://doi.org/10.1007/978-1-4615-2648-3_4
A survey on the microbiological quality of a semi-soft on-farm manufactured goat cheese
M. Mor-Mur, C. Carretero, R. Pla and B. GuamisFood Microbiology 9 (4) 345 (1992)
https://doi.org/10.1016/0740-0020(92)80042-3
Fundamentals of Dairy Chemistry
Joseph F. Frank and Elmer H. MarthFundamentals of Dairy Chemistry 655 (1988)
https://doi.org/10.1007/978-1-4615-7050-9_13
Rapid method for selecting appropriate solid media for the enumeration of aerobic micro‐organisms
J. Richard, Hanne Møller Andersen and J.J. GratadouxJournal of Applied Bacteriology 54 (3) 329 (1983)
https://doi.org/10.1111/j.1365-2672.1983.tb02624.x