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07/2017, 4th ed., ISBN 9780124170124
Annotation Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and... 
Technology & Engineering | Cheese
Web Resource
07/2017, 4th ed., ISBN 9780124170124
Annotation Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and... 
Technology & Engineering | Cheese
Web Resource
1993, 2nd ed., ISBN 0412535106, 2 v.
Book
International Dairy Journal, ISSN 0958-6946, 2001, Volume 11, Issue 4, pp. 259 - 274
Journal Article
1997, 2nd ed., ISBN 0751403466, xviii, 365
Book
Nature, ISSN 0028-0836, 11/2016, Volume 539, Issue 7627, pp. 8 - 8
Journal Article
Current Genomics, ISSN 1389-2029, 08/2014, Volume 15, Issue 4, pp. 293 - 309
Understanding the Maxam-Gilbert and Sanger sequencing as the first generation, in recent years there has been an explosion of newly-developed sequencing... 
Food microbiology | Molecular microbial ecology | NGS techniques | Pyrosequencing | Food ecology | Illumina | Next generation sequencing | RAST SERVER | BIOCHEMISTRY & MOLECULAR BIOLOGY | INDEPENDENT METHODS | PCR-DGGE | RAW-MILK | COMMUNITY ANALYSIS | LACTIC-ACID BACTERIA | GENETICS & HEREDITY | DIVERSITY | RIBOSOMAL-RNA GENE | CHEESE | RPOB GENE
Journal Article
2004, 3rd ed., ISBN 9780122636516, 2 v.
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some... 
Cheese | Variétés | Microbiology | Microbiologie | Fromage | Varieties | Cheesemaking
Book
1987, ISBN 9781851660520, 2 v.
Book
2014, ISBN 1555815863
Web Resource
Food Control, ISSN 0956-7135, 10/2015, Volume 56, pp. 186 - 194
The impact of autochthonous and type-strains of , , and on spoilage (late blowing defect, LBD), physico-chemical characteristics and volatile profile of cheese... 
Clostridium | Cheese | Off-flavors | Spoilage | Volatiles | Late blowing defect | FOOD SCIENCE & TECHNOLOGY | BEIJERINCKII | MILK CHEESE | TYROBUTYRICUM | EWES MILK | MANCHEGO CHEESES | DIVERSITY | LACTOCOCCUS-LACTIS | PCR | LACTIS SUBSP LACTIS | Microbiology | Saturated fatty acids | Analysis
Journal Article
2004, 3rd ed., ISBN 9780122636516
Web Resource
2004, 3rd ed., ISBN 9780122636516
Web Resource
05/2017, 4, ISBN 9780124170124, 1264
This comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese takes the reader from rennet and acid... 
Cheese | Cheesemaking
eBook
2004, 3rd ed., ISBN 9780122636530
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some... 
Microbiology | Microbiologie | Cheese | Variétés | Fromage | Varieties
Web Resource
2004, 3rd ed., ISBN 9780122636523
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some... 
Microbiology | Microbiologie | Cheese | Variétés | Fromage | Varieties
Web Resource
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