P. Molimard

Effect of the association of surface flora on the sensory properties of mould-ripened cheese

Sylvie Issanchou, S. Issanchou, Henry-Eric Spinnler, 1997 .

Amertume et fractions azotées de fromages à pâte molle de type camembert : rôle de l'association de Penicillium camemberti avec Geotrichum candidum

Henry-Éric Spinnler, S. Issanchou, L. Vassal, 1994 .

Flavor Generation in Cheese Curd by Coculturing with Selected Yeast, Mold, and Bacteria

Céline Berger, Nathalie Martin, N. Martin, 1999 .