The effect of reduced sodium chloride content on the development of fluorescent Pseudomonas in a Reblochon-like cheese

Bel, Nadège; Bonnarme, Pascal; Chuzeville, Sarah; Dugat Bony, Eric; Fraud, Sebastien; Hélinck, Sandra

The effect of reduced sodium chloride content on the development of fluorescent Pseudomonas in a Reblochon-like cheese

Authors: Nadège Bel
Pascal Bonnarme
Sarah Chuzeville
Eric Dugat Bony
Sebastien Fraud
Sandra Hélinck
Publication date: 28 June 2017
Publisher

Abstract

The effect of reduced sodium chloride content on the development of fluorescent Pseudomonas in a Reblochon-like cheese. Microbial Spoilers in Food 201

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