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Exploring alternative salting methods to reduce sodium content in blueveined cheeses

Imène Ferroukhi , Cécile Bord , René Lavigne , Christophe Chassard , Julie Mardon et al.
2022
Preprints, Working Papers, ... hal-03963923v1
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Functional changes in Bleu d’Auvergne cheese during ripening

Imène Ferroukhi , Cécile Bord , Sylvie Alvarez , Karine Fayolle , Sébastien Theil et al.
Food Chemistry, 2022, 397, pp.133850. ⟨10.1016/j.foodchem.2022.133850⟩
Journal articles hal-03838273v1