Articles citing this article

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Cited article:

Contribution of C. beijerinckii and C. sporogenes in association with C. tyrobutyricum to the butyric fermentation in Emmental type cheese

Anne-Gaëlle Le Bourhis, Joël Doré, Jean-Philippe Carlier, et al.
International Journal of Food Microbiology 113 (2) 154 (2007)
https://doi.org/10.1016/j.ijfoodmicro.2006.06.027

Development and Validation of PCR Primers To Assess the Diversity of Clostridium spp. in Cheese by Temporal Temperature Gradient Gel Electrophoresis

Anne-Gaëlle Le Bourhis, Katiana Saunier, Joël Doré, Jean-Philippe Carlier, Jean-François Chamba, Michel-Robert Popoff and Jean-Luc Tholozan
Applied and Environmental Microbiology 71 (1) 29 (2005)
https://doi.org/10.1128/AEM.71.1.29-38.2005

Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages

José M. Bruna, Eva M. Hierro, Lorenzo de la Hoz, et al.
International Journal of Food Microbiology 85 (1-2) 111 (2003)
https://doi.org/10.1016/S0168-1605(02)00505-6

Current Knowledge of Soft Cheeses Flavor and Related Compounds

Sophie Sablé and Gilles Cottenceau
Journal of Agricultural and Food Chemistry 47 (12) 4825 (1999)
https://doi.org/10.1021/jf990414f