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Cheese-Microbiology

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Cheese-Microbiology is a book subject. It includes 6 books, written by 5 different authors.

Key facts

number of authors: 5 people
number of books: 6
books: BACTOOL : bacteriocins as biological tools for food improvement, Biodiversity of cheese microflora and its role in cheese flavour development, Fundamentals of cheese science
authors: R. Paul Ross, Tom Beresford, P. F. Fox
publication dates: 2005, 2006, 2016
book publishers: Moorepark Food Research Centre, : Springer

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"Cheese-Microbiology" is one of the 293,135 book subjects in our database.

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This dashboard is based on data from: The British Library.

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