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

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Date
1964
Author
Shehata, Abdo El-Sayed, 1939-
Department
Dairy and Food Industries
Metadata
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Subject
Penicillium roqueforti
Permanent Link
http://digital.library.wisc.edu/1793/21824
Type
Thesis
Description
44 leaves : 6 ill. ; 28 cm.
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