Development of a complex starter culture for smeared surface ripened cheeses and its characterisation

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Author
Place, Raymond Beat
Date
2003
Type
    Doctoral Thesis
Rights / license
In Copyright - Non-Commercial Use Permitted
Permanent link
https://doi.org/10.3929/ethz-a-004572982
Publication status
published
External links
Search print copy at ETH Library
Contributors
Examiner: Bosset, Jacques Oliver
Examiner: Teuber, Michael
Publisher
ETH Zürich
Subject
KÄSE-BIOLOGIE + KÄSE-MIKROBIOLOGIE; MIKROBIELLE LEBENSMITTELZUSÄTZE, STARTER- UND SCHUTZKULTUREN (LEBENSMITTELINDUSTRIE); SCHMELZKÄSE + RACLETTEKÄSE (KÄSEHERSTELLUNG); WEICHKÄSE + HALBHARTKÄSE (KÄSEHERSTELLUNG); CHEESE BIOLOGY + CHEESE MICROBIOLOGY; MICROBIAL FOOD ADDITIVES, PROTECTIVE AND STARTER CULTURES (FOOD INDUSTRY); PROCESSED CHEESE + RACLETTE CHEESE (CHEESEMAKING); SOFT CHEESE + SEMI-SOFT CHEESE (CHEESEMAKING)
Organisational unit
03315 - Teuber, Michael
Notes
Diss., Naturwissenschaften ETH Zürich, Nr. 15068, 2003.
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