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dc.creatorShehata, Abdo El-Sayed, 1939-
dc.date2007-11-14T15:19:25Z
dc.date2007-12-19T20:45:27Z
dc.date2007-11-14T15:19:25Z
dc.date2007-12-19T20:45:27Z
dc.date1964
dc.date.accessioned2012-06-22T21:25:11Z
dc.date.available2012-06-22T21:25:11Z
dc.date.issued2012-06-22
dc.identifierocm53791816
dc.identifierhttp://digital.library.wisc.edu/1793/21824
dc.identifier.urihttps://repositorio.leon.uia.mx/xmlui/123456789/85124
dc.description44 leaves : 6 ill. ; 28 cm.
dc.format1993 bytes
dc.format7876320 bytes
dc.formattext/plain
dc.formatapplication/pdf
dc.languageen
dc.subjectPenicillium roqueforti
dc.titleMycology of blue cheese : the effects of different levels of salt on the growth and biological activity of Penicillium roqueforti in (I) blue cheese and (II) whey cultures
dc.typeThesis


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