EXAMINATION OF SWISS CHEESE FOR INCIDENCE OF MYCOTOXIN PRODUCING MOLDS
- Other title
- EXAMEN DE FROMAGES TYPE GRUYERE POUR LA PRESENCE DE MOISISSURES PDODUISANT DES MYCOTOXINES (fr)
- Author
- BULLERMAN LB
DEP. FOOD SCI. TECHNOL., UNIV. NEBRASKA, LINCOLN, NEBR. 68503 - Source
- J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 1; PP. 26-28; BIBL. 13REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- GRUYERE CONTAMINATION BIOLOGIQUE MYCOTOXINE FROMAGE FUNGI CONTROLE ALIMENT TECHNOLOGIE ALIMENTAIRE MICROBIOLOGIE
- Keyword (en)
- FOOD SCIENCES MICROBIOLOGY
- Keyword (es)
- TECNOLOGIA MICROBIOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7638010243
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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