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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.

Thesis (M.S.)--University of Wisconsin--Madison, 1964. / Title from title screen (viewed Nov. 15, 2007). Includes bibliographical references (leaves 43-44). Online version of the print original.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/181346448
Date January 1964
CreatorsShehata, Abdo El-Sayed.
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish

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