Guizani, N., M. AI-Mugheiry, and M. Al-Ruzeiki. “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], vol. 5, no. 1, Jan. 2000, pp. 1-7, doi:10.24200/jams.vol5iss1pp1-7.