The role of fungi in cheese ripening-Reference-Cited by-同舟云学术

The role of fungi in cheese ripening

Published:1953-01 Issue:1 Volume:7 Page:27-42
ISSN:0013-0001
Container-title:Economic Botany
language:en
Short-container-title:Econ Bot

Author:

Babel F. J.

Publisher

Springer Science and Business Media LLC

Subject

Horticulture,Plant Science

Link

http://link.springer.com/content/pdf/10.1007/BF02984987.pdf

Reference19 articles.

1. Bryant, H. W. The effect ofPenicillium roqueforti on some lower fatty acids. B. W. Hammer Panegyric, Collegiate Press, Inc., Ames, Ia., 1937, pp. 119–122.

2. - and Hammer, B. W. Bacteriology of cheese. V. Defects of blue (Roque- fort-type) cheese. Ia. Agr. Exp. Sta., Res. Bul. 283. 1940.

3. Conn, H. W., Bosworth, A. W., Thom, Chas., Stocking, W. A., Jr., and Issajeff, T. W. The Camembert type of soft cheese in the United States. Storrs (Conn.) Agr. Exp. Sta., Bul.35. 1905.

4. Currie, J. N. Flavor of Roquefort cheese. Jour. Agr. Res.2: 1–14. 1914.

5. — Composition of Roquefort cheese fat. Jour. Agr. Res.2: 429–434. 1914.

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3. Solid Substrate Fermentations;Advances in Applied Microbiology Volume 28;1982

4. Mechanical Process for Draining and Hooping Blue Cheese Curd;Journal of Dairy Science;1964-03

5. Section B. Bacteriology and mycology applied to dairying;Journal of Dairy Research;1955-10