Cheese and Microbes - ASM Books

Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The availability of artisan cheeses, made using traditional practices, has ignited renewed consumer interest in cheese making and cheese consumption. This book provides a scientific overview of the association of microbes with cheese.

ISBN:	9781555815868
Publisher:	ASM
Imprint:	Wiley Blackwell
Published date:	10 Jun 2014
DEWEY:	637.3
DEWEY edition:	23
Language:	English
Number of pages:	333
Weight:	1008g
Height:	256mm
Width:	184mm
Spine width:	21mm

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