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Sodium Chloride and Magnesium Chloride affected by Ripening of Camembert Cheese

L. LESAGE, A. VOILLEY, D. LORIENT and J. BÉZARD
Journal of Food Science 58 (6) 1303 (1993)
DOI: 10.1111/j.1365-2621.1993.tb06171.x
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Role of Proteolytic Enzymes of Streptococcus lactis, Penicillium roqueforti, and Penicillium caseicolum during Cheese Ripening

J-.C. Gripon, M.J. Desmazeaud, D. Le Bars and J-.L. Bergere
Journal of Dairy Science 60 (10) 1532 (1977)
DOI: 10.3168/jds.S0022-0302(77)84065-4
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