ACCELERATION OF BLUE CHEESE RIPENING BY CHEESE SLURRY AND EXTRACELLULAR ENZYMES OF PENICILLIUM ROQUEFORTI

Faculty	Not Specified	Year:	1989
Type of Publication:	Article	Pages:	305-314
Authors:	RABIE, AM
Journal:	LAIT EDITIONS SCIENTIFIQUES ELSEVIER	Volume:	69
Research Area:	Food Science \& Technology	ISSN	ISI:A1989AW19000005
Keywords :	ACCELERATION , BLUE CHEESE RIPENING , CHEESE SLURRY
Abstract:	Not Available
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