The occurrence and growth of yeasts in Camembert and Blue-veined cheeses

• 1 January 1996
• journal article
• Published by Elsevier in International Journal of Food Microbiology
• Vol. 28  (3) , 393-404
• https://doi.org/10.1016/0168-1605(95)00018-6

Abstract

Keywords

• YEASTS
• CHEESE
• DAIRY PRODUCTS
• DEBARYOMYCES HANSENII
• CANDIDA SPP.
• KLUYVEROMYCES MARXIANUS
• SACCHAROMYCES CEREVISIAE