Fig. 3From: Physicochemical changes during 4 weeks ripening of Camembert cheeses salted with four types of saltsChanges during 4 week ripening of carbohydrates in the Camembert cheeses salted with the four types of salts. a Refined salt, b baked refined salt, c sun-dried salt, d Himalayan rock salt, 0 w: 0 week ripening, 2 w: 2 weeks ripening, 4 w: 4 weeks ripening, 1: lactose, 2: glucose 3: galactoseBack to article page