Identification and characterisationa of the yeast flora in kefyr and smear ripened cheese
Subtitle: contribution of selected yeasts to cheese ripening : a thesis submitted to the Swiss Federal Institute of Technology (ETH), Zurich, for the degree of Doctor of Technical Services
By: Marie-Therese Wyder
Contributors: Eidgenössische Technische Hochschule Zürich
Published: 1998
Language: eng
Number of pages: 153
Subjects: Cheese; Microbiology; Yeast
Notes: Thesis (doctoral)--Swiss Federal Institute of Technology Zurich, 1998.

Includes bibliographical references (fr. 131-150)