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Cited article:

Production des acides gras libres par des bactéries de la fermentation lactique et des moisissures sur le milieu de caséine
Production of Free Fatty Acids by Lactic Fermentation Bacteria and Moulds on Casein Medium

J. KOWALEWSKA, S. POZNANSKI, J. JAWORSKI

Lait, 51 507 (1971) 421-430

DOI: https://doi.org/10.1051/lait:197150722

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Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties

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