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.

Bibliographic Details

Other Authors:	Donnelly, Catherine W. (Editor)
Format:	eBook
Language:	English
Published:	Washington, DC : ASM Press, [2014]
Subjects:	Cheese > Microbiology. Cheesemaking. Cheese > microbiology. Ebooks. Electronic books.
Online Access:	Connect to the full text of this electronic book.