Studies on the Ripening of the Semi-Soft White Mould Cheese Ripened by Penicillium Caseicolum, Part II
Journal of the agricultural chemical society of Japan
doi 10.1271/nogeikagaku1924.37.444
Full Text
Open PDFAbstract
Available in full text
Date
January 1, 1963
Authors
Publisher
Japan Society for Bioscience, Biotechnology, and Agrochemistry