Fig. 2From: Physicochemical changes during 4 weeks ripening of Camembert cheeses salted with four types of saltsChanges of pH, viable cell count, and amount of tyrosine (WSN) during 4 weeks ripening of the Camembert cheeses salted with the four types of salts. ○–○: refined salt, □–□: baked refined salt, ◊–◊: sun-dried salt, ∆–∆: Himalayan rock saltBack to article page