Influence of reduced water activity during sporulation on spore qualities of selected Penicillia

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dc.contributor.authorBlaszyk, Mariaen_US
dc.date.accessioned2013-04-18T18:33:52Z
dc.date.available2013-04-18T18:33:52Z
dc.date.issued1996en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extent[vi], vii, 142 leaves :en_US
dc.identifier(Sirsi) AJQ-6353en_US
dc.identifier.urihttp://hdl.handle.net/1993/19120
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleInfluence of reduced water activity during sporulation on spore qualities of selected Penicilliaen_US
dc.typemaster thesisen_US
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