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All issues Lait, 60 595-596 (1980) 254-271 Article references

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Some technological properties of Penicillium roqueforti strains isolated from a home-made blue cheese

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DOI: 10.1111/j.1472-765X.1996.tb00017.x
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Nutritional Evaluation of Food Processing

Edmund Renner
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Tom P Beresford, Nora A Fitzsimons, Noelle L Brennan and Tim M Cogan
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DOI: 10.1016/S0958-6946(01)00056-5
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The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread

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DOI: 10.1007/s00253-012-4052-x
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Modelling the effect of temperature, pH, water activity, and organic acids on the germination time of Penicillium camemberti and Penicillium roqueforti conidia

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DOI: 10.1016/j.ijfoodmicro.2016.03.024
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Differentiation of Closely Related Fungi by Electronic Nose Analysis

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Microbial Cultures and Enzymes in Dairy Technology

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Cheese: Chemistry, Physics and Microbiology

J. C. Gripon
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DOI: 10.1007/978-1-4615-2648-3_4
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Cheese: Chemistry, Physics and Microbiology

J. C. Gripon
Cheese: Chemistry, Physics and Microbiology 111 (1999)
DOI: 10.1007/978-1-4615-2800-5_4
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An evaluation of the hygienic quality in single-species hays and commercial forages used in equine nutrition

V. Seguin, S. Lemauviel-Lavenant, D. Garon, et al.
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Cheese: Chemistry, Physics and Microbiology

E. Renner
Cheese: Chemistry, Physics and Microbiology 557 (1993)
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