| 000 | 00867 a2200265 4500 | ||
|---|---|---|---|
| 005 | 20250511142142.0 | ||
| 264 | 0 | _c19780321 | |
| 008 | 197803s 0 0 eng d | ||
| 022 | _a0003-6072 | ||
| 024 | 7 |
_a10.1007/BF02313761 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aSamson, R A | |
| 245 | 0 | 0 |
_aThe taxonomy of Penicillium species from fermented cheeses. _h[electronic resource] |
| 260 |
_bAntonie van Leeuwenhoek _c1977 |
||
| 300 |
_a341-50 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aCheese |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 |
_aMycotoxins _xbiosynthesis |
| 650 | 0 | 4 |
_aPenicillium _xclassification |
| 700 | 1 | _aEckardt, C | |
| 700 | 1 | _aOrth, R | |
| 773 | 0 |
_tAntonie van Leeuwenhoek _gvol. 43 _gno. 3-4 _gp. 341-50 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1007/BF02313761 _zAvailable from publisher's website |
| 999 |
_c623597 _d623597 |
||