Characterization of the Fermentation Process of Camembert-Type Cheese by Mocur M1 and Geotrichum Penicillatum D1

Hao Zhang; Wei Chen; Benheng Guo; Nan Liu; Jianxin Zhao

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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Characterization of the Fermentation Process of Camembert-Type Cheese by Mocur M1 and Geotrichum Penicillatum D1

Hao Zhang ; Wei Chen ; Benheng Guo ; Nan Liu ; Jianxin Zhao ¹

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Hao Zhang et al. Characterization of the Fermentation Process of Camembert-Type Cheese by Mocur M1 and Geotrichum Penicillatum D1. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/characterization-of-the-fermentation-process-of-camembert-type-cheese-by-mocur-m?lang=en>. Acesso em: 22 Out. 2026. Copy citation

Hao Zhang, 2022, Characterization of the Fermentation Process of Camembert-Type Cheese by Mocur M1 and Geotrichum Penicillatum D1. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/characterization-of-the-fermentation-process-of-camembert-type-cheese-by-mocur-m?lang=en>. Copy citation

Hao Zhang. (2022, May). Characterization of the Fermentation Process of Camembert-Type Cheese by Mocur M1 and Geotrichum Penicillatum D1. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Hao Zhang, Characterization of the Fermentation Process of Camembert-Type Cheese by Mocur M1 and Geotrichum Penicillatum D1. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/characterization-of-the-fermentation-process-of-camembert-type-cheese-by-mocur-m?lang=en Copy citation

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¹ School of Food Science and Technology, Jiangnan University

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Food Processing

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