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Language: en
Pages: 346
Pages: 346
Type: BOOK - Published: 2014-04-30 - Publisher: ASM Press
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
Language: en
Pages: 605
Pages: 605
Type: BOOK - Published: 2014-04-01 - Publisher: John Wiley & Sons
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
Language: en
Pages: 316
Pages: 316
Type: BOOK - Published: 2017-09-05 - Publisher: Univ of California Press
"Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been
Language: en
Pages: 803
Pages: 803
Type: BOOK - Published: 2016-08-22 - Publisher: Springer
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chem
Language: en
Pages: 425
Pages: 425
Type: BOOK - Published: 2007-06-30 - Publisher: Elsevier
Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and i
