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 Electronic eBook
LanguageEnglish
Published Washington, DC : ASM Press, [2014]
Subjects
Cheese > Microbiology.
Cheesemaking.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781555818593
9781628708714
9781555815868
Physical Description1 online zdroj (xii, 333 pages) : illustrations (some color)

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