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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > animal products > dairy products > cheeses > Camembert cheese × 11 results Group by: Economics, Business and Industry   (Click to View) A viability approach to control food processes: Application to a Camembert cheese ripening process Food control (Click to View) Diffusion of calcium and inorganic phosphate at the surface of a solid model medium in relation with growth of geotrichum candidum and penicillium camembertii Journal of food biochemistry (Click to View) Contribution of Geotrichum candidum to the proteolysis of soft cheese International dairy journal (Click to View) Spatial distribution of population of Listeria monocytogenes during manufacturing and ripening of Camembert cheese Journal of food safety (Click to View) Middle infrared spectroscopy characterization of ripening stages of Camembert-type cheeses International dairy journal (Click to View) Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture International dairy journal (Click to View) Controlled production of camembert-type cheeses: Part III. Role of the ripening microflora on free fatty acid concentrations Journal of dairy research (Click to View) Substrate and metabolite diffusion within model medium for soft cheese in relation to growth of Penicillium camembertii Journal of industrial microbiology and biotechnology (Click to View) Fate and effects of Camembert cheese micro-organisms in the human colonic microbiota of healthy volunteers after regular Camembert consumption International journal of food microbiology (Click to View) Identification of a Powerful Aroma Compound in Munster and Camembert Cheeses: Ethyl 3-Mercaptopropionate Journal of agricultural and food chemistry (Click to View) The fate of Listeria monocytogenes during the manufacture of Camembert-type cheese: A comparison between raw milk and milk treated with high hydrostatic pressure Innovative food science and emerging technologies