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.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Donnelly, Catherine W. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Washington, DC : ASM Press, [2014]
Temas:
Cheese > Microbiology.
Cheesemaking.
Cheese > microbiology
Fromage > Microbiologie.
Fromage > Fabrication.
cheese making.
TECHNOLOGY & ENGINEERING > Agriculture > General.
Cheese > Microbiology
Cheesemaking
Acceso en línea:Texto completo
Descripción
Sumario: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.
Descripción Física:1 online resource (xii, 333 pages) : illustrations (some color)
Bibliografía:Includes bibliographical references and index.
ISBN:1555818595
1683673441
9781683673446
9781555818593
9781628708714
1628708719
9781683671039
1683671031

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