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Cheese and microbes /

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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.

Bibliographic Details
Corporate Author: Knovel (Firm)
Other Authors: Donnelly, Catherine W. (Editor)
Format: eBook
Language:English
Published: Washington, DC : ASM Press, [2014]
Subjects:
Cheese > Microbiology.
Cheesemaking.
Cheese > microbiology.
TECHNOLOGY & ENGINEERING > Agriculture > General.
Electronic books.
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Call Number: QR121 .C47 2014
 
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QR121 .C47 2014 Available