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Cited article:

Artisanal and industrial Maroilles cheeses: Are they different? Comparison using sensory, physico-chemical and microbiological approaches

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International Dairy Journal 89 42 (2019)
https://doi.org/10.1016/j.idairyj.2018.09.002

Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidumreveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

Marie-Hélène Lessard, Catherine Viel, Brian Boyle, Daniel St-Gelais and Steve Labrie
BMC Genomics 15 (1) (2014)
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Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses under different conditions of temperature and relative humidity

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Journal of Dairy Science 96 (6) 4031 (2013)
https://doi.org/10.3168/jds.2012-6372

Effect of modified atmosphere packaging on quality factors and shelf-life of surface mould ripened cheese: Part I constant temperature

Rocio Rodriguez-Aguilera, Jorge C. Oliveira, Julio C. Montanez and Pramod V. Mahajan
LWT - Food Science and Technology 44 (1) 330 (2011)
https://doi.org/10.1016/j.lwt.2010.06.015

Camembert-type cheese ripening dynamics are changed by the properties of wrapping films

D. Picque, M.N. Leclercq-Perlat, H. Guillemin, et al.
Journal of Dairy Science 93 (12) 5601 (2010)
https://doi.org/10.3168/jds.2010-3373

Review of Design Engineering Methods and Applications of Active and Modified Atmosphere Packaging Systems

Rocio Rodriguez-Aguilera and Jorge C. Oliveira
Food Engineering Reviews 1 (1) 66 (2009)
https://doi.org/10.1007/s12393-009-9001-9

Microbiological and Biochemical Aspects of Camembert-Type Cheeses Depend on Atmospheric Composition in the Ripening Chamber

M.-N. Leclercq-Perlat, D. Picque, H. Riahi and G. Corrieu
Journal of Dairy Science 89 (8) 3260 (2006)
https://doi.org/10.3168/jds.S0022-0302(06)72601-7