Penicillium roqueforti (German Wikipedia)

Analysis of information sources in references of the Wikipedia article "Penicillium roqueforti" in German language version.

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Horst Auerbach, Elisabeth Oldenburg, Friedrich Weissbach: Incidence of Penicillium roqueforti and roquefortine C in silages. In: Journal of the Science of Food and Agriculture. Band 76, Nr. 4, April 1998, S. 565–572, doi:10.1002/(SICI)1097-0010(199804)76:4<565::AID-JSFA990>3.0.CO;2-6 (englisch).
Basantk. Dwivedi, John E. Kinsella: Continuous Production of Blue-Type Cheese Flavor by Submerged Fermentation of Penicillium roqueforti. In: Journal of Food Science. Band 39, Nr. 3, Mai 1974, S. 620–622, doi:10.1111/j.1365-2621.1974.tb02963.x (englisch).

Barry A. Law, Adnan Tamime (Hrsg.): Technology of Cheesemaking. 2. Auflage. Wiley-Blackwell, ISBN 978-1-4443-4789-0 (englisch, Online in der Google-Buchsuche).
Patrick F. Fox: Cheese: Chemistry, Physics and Microbiology: Major Cheese Groups. Band 2. Springer, 2001, ISBN 978-0-8342-1339-5, S. 124 ff. (englisch, Online in der Google-Buchsuche).

Silva Sonjak, Jens C. Frisvad, Nina Gunde-Cimerman: Penicillium Mycobiota in Arctic Subglacial Ice. In: Microbial Ecology. Band 52, Nr. 2, August 2006, S. 207–216, JSTOR:25153372 (englisch).

M. E. Boysen, K. G. Jacobsson, J. Schnürer: Molecular identification of species from the Penicillium roqueforti group associated with spoiled animal feed. In: Applied and environmental microbiology. Band 66, Nr. 4, April 2000, S. 1523–1526, PMID 10742236 (englisch).
J. A. Campbell, M. J. Kryda, M. W. Trauhaff, J. J. Marx Jr., R. C. Roberts: Cheese workers hypersensitivity pneumonitis. In: The American review of respiratory disease. Band 127, Nr. 4, 1983, S. 495–496, PMID 6838056.