Penicillium camemberti: Difference between revisions
Content deleted Content added
No edit summary |
m Reverted edits by 124.189.67.224 (talk) to last version by Eubot |
||
| Line 18: | Line 18: | ||
[[pt:Penicillium camemberti]] |
[[pt:Penicillium camemberti]] |
||
blah blah blah |
|||
Revision as of 03:20, 20 April 2008
| Penicillium camemberti | |
|---|---|
| |
| Scientific classification | |
| Kingdom: | |
| Division: | |
| Class: | |
| Order: | |
| Family: | |
| Genus: | |
| Species: | P. camemberti
|
| Binomial name | |
| Penicillium camemberti | |
Penicillium camemberti is a fungal species used in the production of Camembert and Brie cheeses, on which colonies of p. camemberti forms a hard, white crust.
 | This Ascomycota-related article is a stub. You can help Wikipedia by expanding it. |