| 000 | 01183 a2200301 4500 | ||
|---|---|---|---|
| 005 | 20250516222050.0 | ||
| 264 | 0 | _c20150120 | |
| 008 | 201501s 0 0 eng d | ||
| 022 | _a1882-1006 | ||
| 024 | 7 |
_a10.3358/shokueishi.55.157 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aOgawa, Yoshio | |
| 245 | 0 | 0 |
_aExamination of the taxonomic position of Penicillium strains used in blue cheese production based on the partial sequence of β-tubulin. _h[electronic resource] |
| 260 |
_bShokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan _c2014 |
||
| 300 |
_a157-61 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aCheese _xmicrobiology |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 | _aFood Safety |
| 650 | 0 | 4 |
_aMycotoxins _xbiosynthesis |
| 650 | 0 | 4 |
_aPatulin _xbiosynthesis |
| 650 | 0 | 4 |
_aPenicillium _xclassification |
| 700 | 1 | _aHirose, Dai | |
| 700 | 1 | _aAkiyama, Ayano | |
| 700 | 1 | _aIchinoe, Masakatsu | |
| 773 | 0 |
_tShokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan _gvol. 55 _gno. 3 _gp. 157-61 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.3358/shokueishi.55.157 _zAvailable from publisher's website |
| 999 |
_c23977445 _d23977445 |
||