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Cited article:

Mold-Ripened Soft Cheeses Fortified with Date Palm Fruit Product as Functional Dairy Products

Mutlag M. Al-Otaibi, Jamal S. Haddadin and Malik S.Y. Haddadin
Pakistan Journal of Biological Sciences 19 (1) 11 (2016)
https://doi.org/10.3923/pjbs.2016.11.25

Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages

José M. Bruna, Eva M. Hierro, Lorenzo de la Hoz, et al.
International Journal of Food Microbiology 85 (1-2) 111 (2003)
https://doi.org/10.1016/S0168-1605(02)00505-6

Aspartic proteinase from Penicillium camemberti: Purification, properties, and substrate specificity

J. Chrzanowska, M. Kolaczkowska, M. Dryjański, D. Stachowiak and A. Polanowski
Enzyme and Microbial Technology 17 (8) 719 (1995)
https://doi.org/10.1016/0141-0229(94)00129-F

Production of exocellular proteolytic enzymes by various species of Penicillium

J. Chrzanowska, M. Kolaczkowska and A. Polanowski
Enzyme and Microbial Technology 15 (2) 140 (1993)
https://doi.org/10.1016/0141-0229(93)90038-4

The taxonomy ofPenicillium species from fermented cheeses

R. A. Samson, Christiane Eckardt and R. Orth
Antonie van Leeuwenhoek 43 (3-4) 341 (1977)
https://doi.org/10.1007/BF02313761

Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavor

John E. Kinsella, Dan H. Hwang and Basant Dwivedi
C R C Critical Reviews in Food Science and Nutrition 8 (2) 191 (1976)
https://doi.org/10.1080/10408397609527222