CONTINUOUS PRODUCTION OF BLUE-TYPE CHEESE FLAVOR BY SUBMERGED FERMENTATION OF PENICILLIUM-ROQUEFORTI

被引：26
|
作者：
DWIVEDI, BK [1 ]
KINSELLA, JE [1 ]
机构：
[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14850
来源：
JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1974.tb02963.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：620 / 622
页数：3
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