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Evolution of various salt concentrations in the moisture and in the outer layer and centre of a model cheese during its brining and storage in an ammoniacal atmosphere
Évolution des concentrations minérales dans la phase aqueuse, la partie centrale et la surface d'un fromage modèle durant son saumurage et son stockage en atmosphère ammoniacale

Frédéric Gaucheron, Yvon Le Graët, Françoise Michel, Valérie Briard, Michel Piot
Lait, 79 6 (1999) 553-566
Accepted: 1999-05-20
DOI: https://doi.org/10.1051/lait:1999645

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DIFFUSION OF CALCIUM AND INORGANIC PHOSPHATE AT THE SURFACE OF A SOLID MODEL MEDIUM IN RELATION WITH GROWTH OFGEOTRICHUM CANDIDUMANDPENICILLIUM CAMEMBERTII

ABDELTIF AMRANE and YVES PRIGENT
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Carbon assimilation and dissimilation during growth of Geotrichum candidum on amino acids and glucose

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Substrate and metabolite diffusion within model medium for soft cheese in relation to growth of Penicillium camembertii

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Organic or mineral nitrogen source during Penicillium camembertii growth on a glucose limited medium

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Solid-state culture of Geotrichum candidum and Penicillium camembertii on a glutamate and lactate based medium

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