Microbiology and biochemistry of the Gram-positive microflora of the surface of typical Swiss cheeses

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Author
Burri, Sandra
Date
1999
Type
    Doctoral Thesis
Rights / license
In Copyright - Non-Commercial Use Permitted
Permanent link
https://doi.org/10.3929/ethz-a-003890506
Publication status
published
External links
Search print copy at ETH Library
Contributors
Examiner: Teuber, Michael
Publisher
ETH Zürich
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
Notes
Diss. Technische Wissenschaften ETH Zürich, Nr. 13498, 2000.
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