User:Santiago Gomez Alarcon/Blue cheese/Bibliography

Cantor, M.D., van den Tempel, T., Hansen, T.K., & Ardö, Y. (2017). Chapter 37 - Blue Cheese. In P.L.H. McSweeney, P.F.Fox, P.D. Cotter, & D.W. Everett (Eds), Cheese (Fourth Edition) (pp. 929-954). Academic Press

John E. Kinsella, Dan H. Hwang & Basant Dwivedi (1976) Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavor, Critical Reviews in Food Science & Nutrition, 8:2, 191-228, DOI: 10.1080/10408397609527222

O’Sullivan, Orla; Cotter, Paul D. (2017), "Microbiota of Raw Milk and Raw Milk Cheeses", Cheese, Elsevier, pp. 301–316, retrieved 2024-04-15

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