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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

dc.contributor.authorShehata, Abdo El-Sayed, 1939-en_US
dc.date.accessioned2007-11-14T15:19:25Zen_US
dc.date.accessioned2007-12-19T20:45:27Z
dc.date.available2007-11-14T15:19:25Zen_US
dc.date.available2007-12-19T20:45:27Z
dc.date.issued1964en_US
dc.identifier.otherocm53791816en_US
dc.identifier.urihttp://digital.library.wisc.edu/1793/21824en_US
dc.description44 leaves : 6 ill. ; 28 cm.en_US
dc.format.extent1993 bytes
dc.format.extent7876320 bytes
dc.format.mimetypetext/plain
dc.format.mimetypeapplication/pdf
dc.language.isoenen_US
dc.subjectPenicillium roquefortien_US
dc.titleMycology 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 culturesen_US
dc.typeThesisen_US
thesis.degree.disciplineDairy and Food Industriesen_US


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