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Cited article:

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Exploring Alternative Salting Methods to Reduce Sodium Content in Blue-Veined Cheeses

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Physicochemical changes during 4 weeks ripening of Camembert cheeses salted with four types of salts

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Characterization and identification of surface crystals on smear-ripened cheese by polarized light microscopy

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Size, shape, and identity of surface crystals and their relationship to sensory perception of grittiness in soft smear-ripened cheeses

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Crystallization and demineralization phenomena in washed-rind cheese

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Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type

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Effect of high-pressure-processing on the microbiology, proteolysis, texture and flavour of Brie cheese during ripening and refrigerated storage

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The effect of refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian semihard Gouda‐type cheese during ripening

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The Composition of Camembert Cheese-Ripening Cultures Modulates both Mycelial Growth and Appearance

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Effect of Proteolysis and Calcium Equilibrium on Functional Properties of Natural Cheddar Cheese during Ripening and the Resultant Processed Cheese

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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

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Diffusion of lactate and ammonium in relation to growth ofGeotrichum candidum at the surface of solid media

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Relevance of omission tests to determine flavour-active compounds in food

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Food Quality and Preference 13 (7-8) 505 (2002)
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Evolution of the Composition of a Selected Bitter Camembert Cheese during Ripening:  Release and Migration of Taste-Active Compounds

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Chemistry of Structure-Function Relationships in Cheese

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