Description: Cheese and microbes

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.

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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)

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Description
Summary:	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.
Bibliography:	Includes bibliographical references and index.
ISBN:	9781555818593 9781628708714 9781555815868
Access:	Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity