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 Air
Open Access
- 1 September 1940
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 23 (9) , 891-898
- https://doi.org/10.3168/jds.s0022-0302(40)95574-6
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- The Gas Requirements of Molds. II. The Oxygen Requirements of Penicillium Roqueforti (Three Strains Originally Isolated from Blue Veined Cheese) in the Presence of Nitrogen as Diluent and the Absence of Carbon DioxideJournal of Dairy Science, 1940
- GAS STORAGE OF MEAT AND EGGSJournal of Food Science, 1938
- The Gas Requirements of Molds—I A Preliminary Report on the Gas Requirements of Penicillium Roqueforti (Various Strains of Blue Mold from Cheese)Journal of Dairy Science, 1937
- On the Germination and Growth of Fungi at various Temperatures and in various Concentrations of Oxygen and of Carbon DioxideAnnals of Botany, 1922
- THE DOMINANCE OF ROQUEFORT MOLD IN CHEESEPublished by Elsevier ,1913