Cheese and microbes

A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development.

Saved in:
Bibliographic Details
Other Authors: Donnelly, Catherine W., (Editor)
Format: eBook
Language: English
Published: Washington, DC : ASM Press, [2014]
Subjects:
Cheese > Microbiology.
Cheesemaking.
elektronické knihy
electronic books
ISBN: 9781555818593
9781628708714
9781555815868
Physical Description: 1 online zdroj (xii, 333 pages) : illustrations (some color)

Cover

Table of contents

ikona NpovdaGlossary of Terms
Online Access: Online Resources

Similar Items