Microbiology and biochemistry of the Gram-positive microflora of the surface of typical Swiss cheeses
Author / Producer
Date
1999
Publication Type
Doctoral Thesis
ETH Bibliography
yes
Citations
Altmetric
Data
Rights / License
Permanent link
Publication status
published
External links
Editor
Contributors
Examiner : Teuber, Michael
Book title
Journal / series
Volume
Pages / Article No.
Publisher
ETH Zürich
Event
Edition / version
Methods
Software
Geographic location
Date collected
Date created
Subject
KÄSE-BIOLOGIE + KÄSE-MIKROBIOLOGIE; WEICHKÄSE + HALBHARTKÄSE (KÄSEHERSTELLUNG); EMMENTALERKÄSE + GREYERZERKÄSE (KÄSEHERSTELLUNG); BIOCHEMIE UND PHYSIOLOGIE VON MIKROORGANISMEN (MIKROBIOLOGIE); KÄSEREIFUNG (KÄSEHERSTELLUNG); CHEESE BIOLOGY + CHEESE MICROBIOLOGY; SOFT CHEESE + SEMI-SOFT CHEESE (CHEESEMAKING); EMMENTAL CHEESE + GRUYERE CHEESE (CHEESEMAKING); BIOCHEMISTRY AND PHYSIOLOGY OF MICROORGANISMS (MICROBIOLOGY); CHEESE RIPENING (CHEESEMAKING)
Organisational unit
03315 - Teuber, Michael (emeritus)
Notes
Diss. Technische Wissenschaften ETH Zürich, Nr. 13498, 2000.