Guizani, N., AI-Mugheiry, M. and Al-Ruzeiki, M. 2000. Microbiological, Physico-Chemical, and Biochemical Changes During the Ripening of a Camembert Cheese Made from Pasteurized Cow’s Milk. Journal of Agricultural and Marine Sciences [JAMS]. 5, 1 (Jan. 2000), 1–7. DOI:https://doi.org/10.24200/jams.vol5iss1pp1-7.