Microbiology and Biochemistry of Cheese and Fermented Milk
Edition: 2nd ed. edition
Publisher: Springer
Published: July 31, 1997
Language: eng
Format: Hardcover
Number of pages: 365
ISBN-13: 9780751403466
Subjects: Dairy farming; Food & beverage technology; Biochemical Engineering; Food Microbiology; Technology; Technology & Industrial Arts; Science/Mathematics; Life Sciences - Biochemistry; Life Sciences - Biology - Microbiology; Technology / Food Industry & Science; Food Science
First sentence: Cheese production is one of the oldest forms of biotechnology, dating perhaps from 6000 BC and was well established during the era of the Roman Empire.