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Volumn 77, Issue 5, 1997, Pages 641-648

Comparison of growth parameters for Geotrichum candidum Geo17 and Penicillium camemberti LV2 in solid and liquid cultures;Comparaison des paramètres de croissance en milieux solides et liquides de Geotrichum candidum Geo17 et Penicillium camemberti LV2

Author keywords

G candidum; Growth; P camemberti

Indexed keywords

FUNGI; GALACTOMYCES GEOTRICHUM; GEOTRICHUM; PENICILLIUM; PENICILLIUM CAMEMBERTI;

EID: 0031485213     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:1997546     Document Type: Review
Times cited : (18)

References (12)
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    • Possibilités d'améliorer les qualités organoleptiques des fromages de camembert grâce à l'utilisation de geotrichum candidum
    • Mourgues R, Bergère JL, Vassal L (1983) Possibilités d'améliorer les qualités organoleptiques des fromages de camembert grâce à l'utilisation de Geotrichum candidum. Tech Lait 978, 11-15
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  • 10
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.