Fig. 5From: Physicochemical changes during 4 weeks ripening of Camembert cheeses salted with four types of saltsChanges during 4 weeks ripening in proteolysis of the Camembert cheeses salted with the four types of salts. a 0 week ripening, b 2 weeks ripening, c 4 weeks ripening, 1: refined salt, 2: baked refined salt, 3: sun-dried salt, 4: Himalayan rock saltBack to article page