Hardback (10 Jun 2014)
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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 |
| Pub date: | 10 Jun 2014 |
| DEWEY: | 637.3 |
| DEWEY edition: | 23 |
| Language: | English |
| Number of pages: | 333 |
| Weight: | 998g |
| Height: | 257mm |
| Width: | 178mm |
| Spine width: | 23mm |
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