The Use of White Mutants of Penicillium roqueforti in Cheese Making-Reference-Cited by-同舟云学术

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The Use of White Mutants of Penicillium roqueforti in Cheese Making

Published:1954-06 Issue:6 Volume:37 Page:711-716
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Morris H.A.,Jezeski J.J.,Combs W.B.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference7 articles.

1. Association of Official Agricultural Chemists. Official and Tentative Methods of Analysis. 6th ed. Washington, D. C. 1945.

2. A Study of Methods for the Determination of Acidity in Butterfat;Breazeale;J. Dairy Sci.,1938

3. Milk and Milk Products;Eckles,1951

4. White Mutants of Penicillium roqueforti;Knight;J. Dairy Sci.,1950

5. The Relation of Surface Growth to the Ripening of Minnesota Blue Cheese;Morris;J. Dairy Sci.,1951

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. New colours for old in the blue-cheese fungus Penicillium roqueforti;npj Science of Food;2024-01-08

2. The taxonomy ofPenicillium species from fermented cheeses;Antonie van Leeuwenhoek;1977-09

3. The use of fungi as food and in food processing;C R C Critical Reviews in Food Technology;1970-05

4. The Chemistry and Biochemistry of Cheese Ripening;Advances in Food Research;1968

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

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