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.

Description

Thesis (M.S.)--University of Wisconsin--Madison, 1964. / Includes bibliographical references (leaves 43-44).

Links & Downloads

1. http://catalog.hathitrust.org/api/volumes/oclc/181346448.html

Tags

Penicillium roqueforti.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/609220628
Date	January 1964
Creators	Shehata, Abdo El-Sayed.
Source Sets	OCLC
Language	English
Detected Language	English