Cheese and microbes

Cheese and microbes

by Donnelly, Catherine W.

Type Book
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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.

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Title Statements

  • Full title :Cheese and microbes / Catherine W. Donnelly.

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.

Read More ↓

Edition Statements

  • Publication Date:2014.

Publication Statements

  • Publisher(s):ASM Press
  • Place of Publication:Washington, D.C
  • Language:eng
  • Publication Date:2014.

The Physical Object

  • Description:Online-Ressource

Edition Identifiers

  • ISBN:9781555815868, 1555815863, 9781555818593, 1555818595
  • DOI:10.1128/9781555818593
  • oclc:ocn911090364
  • Dewey Decimal:637.3

Subjects

AUFSATZSAMMLUNGEN (DOKUMENTENTYP) BIOLOGIE ET MICROBIOLOGIE DU FROMAGE Cheese -- Microbiology CHEESE (CHEESEMAKING) CHEESE BIOLOGY + CHEESE MICROBIOLOGY cheese making Cheesemaking COLLECTIONS D'ARTICLES ET D'ESSAIS (TYP… COLLECTIONS OF ESSAYS (TYPE OF DOCUMENT) Fromage -- Fabrication Fromage -- Microbiologie FROMAGES (FABRICATION DU FROMAGE) KÄSE (KÄSEHERSTELLUNG) KÄSE-BIOLOGIE + KÄSE-MIKROBIOLOGIE

Writers

Donnelly, Catherine W.

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