The role of fungi in cheese ripening
- 1 January 1953
- journal article
- Published by Springer Nature in Economic Botany
- Vol. 7 (1) , 27-42
- https://doi.org/10.1007/bf02984987
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- The Methyl Ketones of Blue Cheese and their Relation to its FlavorJournal of Dairy Science, 1950
- Red Mold on Blue CheeseJournal of Dairy Science, 1944
- The Gas Requirements of Molds. III. The Effect of Various Concentrations of Carbon Dioxide on the Growth of Penicillium Roqueforti (Three Strains Originally Isolated from Blue-Veined Cheese) in AirJournal of Dairy Science, 1940
- The Preparation of Mold Powder for Blue-Veined CheesesJournal of Dairy Science, 1935
- The rancidity of coconut oil produced by mould actionBiochemical Journal, 1928
- Manufacture of cows'-milk Roquefort cheese /Published by Smithsonian Institution ,1921