PRODUCTION OF BLUE CHEESE FLAVOR VIA SUBMERGED FERMENTATION BY PENICILLIUM-ROQUEFORTI

被引：43
|
作者：
NELSON, JH
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1970年 / 18卷 / 04期
关键词：
D O I：
10.1021/jf60170a024
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
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页码：567 / &
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