Mycology of blue cheese : the effects of different levels of salt on the growth and biological activity of Penicillium roqueforti in (I) blue cheese and (II) whey cultures
File(s):
- 35817841.pdf (7.876Mb PDF)
- Author(s)
- Date
- 1964
- Subject(s)
- Penicillium roqueforti
- Description
- 44 leaves : 6 ill. ; 28 cm.
- Permanent link
- http://digital.library.wisc.edu/1793/21824
- Export
- Export to RefWorks