1. Impact of salt concentration, ripening temperature and ripening time on CO2 production of semi-hard cheese with propionic acid fermentation. (May 2016) Authors: Acerbi, F.; Guillard, V.; Aliani, M.; Guillaume, C.; Gontard, N. Journal: Journal of food engineering Issue: Volume 177(2016:May) Page Start: 72 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Impact of salt concentration, ripening temperature and ripening time on CO2 production of semi-hard cheese with propionic acid fermentation. (May 2016) Authors: Acerbi, F.; Guillard, V.; Aliani, M.; Guillaume, C.; Gontard, N. Journal: Journal of food engineering Issue: Volume 177(2016:May) Page Start: 72 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Novel methodology for the in situ assessment of CO2 production rate and its application to anaerobic ripened cheese. (December 2015) Authors: Acerbi, F.; Guillard, V.; Aliani, M.; Guillaume, C.; Gontard, N. Journal: Food research international Issue: Volume 78(2015:Dec.) Page Start: 295 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Novel methodology for the in situ assessment of CO2 production rate and its application to anaerobic ripened cheese. (December 2015) Authors: Acerbi, F.; Guillard, V.; Aliani, M.; Guillaume, C.; Gontard, N. Journal: Food research international Issue: Volume 78(2015:Dec.) Page Start: 295 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗