Erdogan, Ahmet <br/><br/>
Mycotoxin-forming ability of two Penicillium roqueforti strains in blue moldy tulum cheese ripened at various temperatures.  [electronic resource] 

 -  Journal of food protection  Mar 2004 
 - 533-5 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0362-028X 
<br/><br/><label>Standard No.: </label>10.4315/0362-028x-67.3.533  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheese--microbiology<br/>Chromatography, Thin Layer--methods<br/>Colony Count, Microbial<br/>Food Microbiology<br/>Heterocyclic Compounds, 4 or More Rings--analysis<br/>Indoles--analysis<br/>Mycotoxins--analysis<br/>Naphthols--analysis<br/>Patulin--analysis<br/>Penicillic Acid--analysis<br/>Penicillium--metabolism<br/>Piperazines--analysis<br/>Species Specificity<br/>Temperature<br/>Time Factors