Effect of high hydrostatic pressure on mycelial development, spore viability and enzyme activity of Penicillium Roqueforti
Martínez-Rodríguez, Yamile, Acosta-Muñiz, Carlos, Olivas, Guadalupe I., Guerrero-Beltrán, José, Rodrigo-Aliaga, Dolores, Mujica-Paz, Hugo, Welti-Chanes, Jorge, Sepulveda, David R.Том:
168-169
Мова:
english
Журнал:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2013.10.012
Date:
January, 2014
Файл:
PDF, 317 KB
english, 2014