Le Lait · 1992 · 149 citations · 22 references
AgricultureFood ScienceMicrobiologyCheese ScienceDairy MicrobiologyFood MicrobiologyCheese MicrobiologyCheese RipeningLactic Acid BacteriaMicrobial Spoilage Of CheeseProteolysis In CheeseCheese Ripening CulturesCheese Ripening KineticsCheese Ripening MicrobiologyCheese Starter CulturesConcentrationListeria Monocytogenes ControlListeria Monocytogenes In MilkProtease Inhibitors
Camembert cheeses were made at 3 different times with milk containing initially 10', 103 or 105 Listeria monocytogeneslml.
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