Physicochemical changes during 4 weeks ripening of Camembert cheeses salted with four types of salts

Bae, Hyung Churl; Nam, Joong Hyeon; Renchinkhand, Gereltuya; Choi, Suk-Ho; Nam, Myoung Soo

doi:10.1186/s13765-020-00539-5

Applied Biological Chemistry

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Last updated: Sat, 20 Apr 2024 11:13:14 Z

Physicochemical changes during 4 weeks ripening of Camembert cheeses salted with four types of salts

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