Microbiological, physicochemical, and biochemical changes during ripening of camembert cheese made of pasteurized cow's milk

Nejib Guizani*, Stefan Kasapis, Zaher H. Al-Attabi, Mohamed H. Al-Ruzeiki

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

22 Citations (Scopus)

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Agriculture & Biology

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