Автор: Catherine W. Donnelly Название: Cheese and Microbes Издательство: ASM Press ISBN: 1555815863 Год: 2014 Формат: PDF Размер:19,6 МБ Язык: Английский Количество страничек: 350 Описание: 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. Over the past decade, there has been explosive growth in the U.S.