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Yeasts and Molds: Penicillium roqueforti
A. Abbas
,
A. D.W. Dobson
School of Microbiology
MaREI Research Ireland Centre for Energy, Climate and Marine
Research output
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Chapter
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Food Science
Penicillium roqueforti
100%
Mycotoxin
66%
Starter Culture
66%
Penicillium
66%
Blue Cheese
66%
Food Safety
33%
Cheese Making Technology
33%
Cheese Ripening
33%
Sorbic Acid
33%
Cheese Flavor
33%
Low Salt
33%
Risk to Consumers
33%