Fig. 4From: Physicochemical changes during 4 weeks ripening of Camembert cheeses salted with four types of saltsChanges during 4 weeks ripening of organic acids in the Camembert cheeses 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: oxalic acid, 2: citric acid, 3: lactic acid, 4: propionic acid, 5: butyric acidBack to article page