Arnold Reps
Institute of Food Biotechnology, University of Warmia and Mazury in Olsztyn
Lucjan Jedrychowski
Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn
Jan Tomasik
Institute of Food Biotechnology, University of Warmia and Mazury in Olsztyn
Krystyna Wisniewska
Institute of Food Biotechnology, University of Warmia and Mazury in Olsztyn
How to cite this article
Arnold Reps, Lucjan Jedrychowski, Jan Tomasik and Krystyna Wisniewska, 2002. Natamycin In Ripening Cheeses. Pakistan Journal of Nutrition, 1: 243-247.
DOI: 10.3923/pjn.2002.243.247
URL: https://scialert.net/abstract/?doi=pjn.2002.243.247
DOI: 10.3923/pjn.2002.243.247
URL: https://scialert.net/abstract/?doi=pjn.2002.243.247