MYCOTOXIN PRODUCING-POTENTIAL OF MOLDS ISOLATED FROM CHEDDAR CHEESE

被引：64
|
作者：
BULLERMAN, LB [1 ]
OLIVIGNI, FJ [1 ]
机构：
[1] UNIV NEBRASKA, DEPT FOOD SCI & TECHNOL, LINCOLA, NE 68503 USA
来源：
JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1974.tb07345.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1166 / 1168
页数：3
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