@unpublished{ferroukhi:hal-03963923, TITLE = {{Exploring alternative salting methods to reduce sodium content in blueveined cheeses}}, AUTHOR = {Ferroukhi, Im{\`e}ne and Bord, C{\'e}cile and Lavigne, Ren{\'e} and Chassard, Christophe and Mardon, Julie}, URL = {https://uca.hal.science/hal-03963923}, NOTE = {working paper or preprint}, YEAR = {2022}, KEYWORDS = {salt reduction ; blue cheese ; food microbiota ; calcium lactate ; alternative methods}, PDF = {https://uca.hal.science/hal-03963923/file/Pre-print%20version_HAL.pdf}, HAL_ID = {hal-03963923}, HAL_VERSION = {v1}, }