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Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese

Ecaterina Gore , Julie Mardon , Cécile Bord , Annick Lebecque
Journal of Dairy Science, 2019, 102 (1), pp.1-13. ⟨10.3168/jds.2018-15008⟩
Journal articles hal-02272588v1
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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.
Preprints, Working Papers, ... hal-03963923v1

Application of two sensory methods to investigate the impact of heating on the flavor perception of a French blue cheese

Cécile Bord , Delphine Guerinon , Annick Lebecque
Journal of Sensory Studies, 2019, 34 (5), ⟨10.1111/joss.12509⟩
Journal articles hal-02620083v1