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Respiration of Penicillium camemberti during ripening and cold storage of semi-soft cheese
Etude de la respiration de Pénicillium camemberti au cours de l'affinage et de la conservation à basse température d'un fromage à pâte molle

Bruno Roger, Stéphane Desobry and Joël Hardy

Lait, 78 2 (1998) 241-250

Accepted: 26 June 1997

DOI: https://doi.org/10.1051/lait:1998226

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