Some technological properties of Penicillium roqueforti strains isolated from a home-made blue cheese
Open Access
- 1 July 1996
- journal article
- Published by Oxford University Press (OUP) in Letters in Applied Microbiology
- Vol. 23 (1), 5-8
- https://doi.org/10.1111/j.1472-765x.1996.tb00017.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Mycotoxins in two Spanish cheese varietiesInternational Journal of Food Microbiology, 1996
- Evaluation of the proteolytic and lipolytic activity of different Penicillium roqueforti strainsFood Chemistry, 1990
- Quantitation of Growth of Mold on CheeseJournal of Food Protection, 1987
- Proteolytic and Lipolytic Activities of some Toxigenic and Nontoxigenic Aspergilli and PenicilliaJournal of Food Protection, 1980
- Le Penicillium roqueforti, morphologie, physiologie, intérêt en industrie fromagère, mycotoxines. (Révision bibliographique)Le Lait, 1980