CHEESE | Mold-Ripened Varieties

N. Desmasures

Open source

DOI: 10.1016/b978-0-12-384730-0.00060-4
Published: 2014
Container: Encyclopedia of Food Microbiology
Publisher: Elsevier
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/b978-0-12-384730-0.00060-4,
  title = {CHEESE | Mold-Ripened Varieties},
  author = {N. Desmasures},
  year = {2014},
  journal = {Encyclopedia of Food Microbiology},
  doi = {10.1016/b978-0-12-384730-0.00060-4},
  url = {https://doi.org/10.1016/b978-0-12-384730-0.00060-4}
}

RIS

TY  - JOUR
TI  - CHEESE | Mold-Ripened Varieties
AU  - N. Desmasures
PY  - 2014
JO  - Encyclopedia of Food Microbiology
DO  - 10.1016/b978-0-12-384730-0.00060-4
UR  - https://doi.org/10.1016/b978-0-12-384730-0.00060-4
ER  -

APA

Desmasures, N. (2014). CHEESE | Mold-Ripened Varieties. Encyclopedia of Food Microbiology. https://doi.org/10.1016/b978-0-12-384730-0.00060-4

Source records

crossref · retrieved 2026-09-26T16:19:23.103Z