M.-N. Leclercq-Perlat

Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions

M.-N. Leclercq-Perlat, Frédéric Buono, Denis Lambert et al. · Journal of Dairy Research · 2004 · 105 citations

Agriculture, Food Science, Microbiology +17

Cleanability in relation to surface chemical composition and surface finishing of some materials commonly used in food industries

M.-N. Leclercq-Perlat, M. Lalande · Journal of Food Engineering · 1994 · 85 citations

Natural Sciences, Food Science, Materials Science +14

Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Smear Soft Cheese from Reconstituted Milk: Growth and Substrate Consumption

M.-N. Leclercq-Perlat, A. Oumer, Henry-Éric Spinnler · Journal of Dairy Science · 2000 · 56 citations · Full text

Agriculture, Food Science, Microbiology +17

Comparison of Volatile Compounds Produced in Model Cheese Medium Deacidified by Debaryomyces hansenii or Kluyveromyces marxianus

M.-N. Leclercq-Perlat, G. Corrieu, Henry-Éric Spinnler · Journal of Dairy Science · 2004 · 55 citations · Full text

Agriculture, Food Science, Microbiology +11

The Color of Brevibacterium linens Depends on the Yeast Used for Cheese Deacidification

M.-N. Leclercq-Perlat, G. Corrieu, Henry-Éric Spinnler · Journal of Dairy Science · 2004 · 53 citations · Full text

Agriculture, Food Science, Microbiology +11