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:	1555818595 1683673441 9781683673446 9781555818593 9781628708714 1628708719 9781683671039 1683671031 9781555815868 1555815863
Physical Description:	1 online resource (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:	1555818595 1683673441 9781683673446 9781555818593 9781628708714 1628708719 9781683671039 1683671031 9781555815868 1555815863
Access:	Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty