CARBONYL PRODUCTION FROM LIPOLYZED MILK FAT BY THE CONTINUOUS MYCELIAL CULTURE OF Penicillium roqueforti
- 1 January 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (1), 83-87
- https://doi.org/10.1111/j.1365-2621.1974.tb00994.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- CONTINUOUS PRODUCTION OF BLUE‐TYPE CHEESE FLAVOR BY SUBMERGED FERMENTATION OF Penicillium roquefortiJournal of Food Science, 1974