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

23 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Microbiological, physicochemical, and biochemical changes during ripening of camembert cheese made of pasteurized cow's milk'. Together they form a unique fingerprint.

Agricultural and Biological Sciences

Medicine and Dentistry

Food Science

Earth and Planetary Sciences