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Bitterness and nitrogen fractions of mold ripened cheese of camembert type: impact of the association of Penicillium camemberti with Geotrichum candidum
Amertume et fractions azotées de fromages à pâte molle de type camembert : rôle de l'association de Penicillium camemberti avec Geotrichum candidum

P. Molimard, I. Lesschaeve, I. Bouvier, L. Vassal, P. Schlich, S. Issanchou and H.E. Spinnler

Lait, 74 5 (1994) 361-374

Accepted: 16 June 1994

DOI: https://doi.org/10.1051/lait:1994530

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