Contribution of Lactococcus lactis ssp lactis biovar diacetylactis to the browning of Brie and Camembert-type cheeses
Contribution de Lactococcus lactis ssp lactis biovar diacetylactis au brunissement de fromages de types brie et camembert
Lait, 74 3 (1994) 187-195
DOI: https://doi.org/10.1051/lait:1994316