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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
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Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

Thibault Caron , Mélanie Le Piver , Anne-Claire Péron , Pascale Lieben , René Lavigne et al.
International Journal of Food Microbiology, 2021, 354, pp.109174. ⟨10.1016/j.ijfoodmicro.2021.109174⟩
Journal articles hal-03202918v1