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
ISBN1555818595
1683673441
9781683673446
9781555818593
9781628708714
1628708719
9781683671039
1683671031
9781555815868
1555815863
Physical Description1 online resource (xii, 333 pages) : illustrations (some color)

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