HILLAL, Sebbane; ALMI, Dalila; HADOUCHI, Sonia; HEDJEL, Louiza; SMAIL, Noria Saadoun; MATI, Abderrahmane. Microbiological and physicochemical changes during ripening of Camembert cheeses made from raw or pasteurized cow’s milk, produced in north of Algeria (Tizi Ouzou). Indian Journal of Dairy Science, India, v. 74, n. 1, 2021. Disponível em: https://epubs.icar.org.in/index.php/IJDS/article/view/103148. Acesso em: 19 jun. 2026.