Development of a complex starter culture for smeared surface ripened cheeses and its characterisation
dc.contributor.author
Place, Raymond Beat
dc.contributor.supervisor
Bosset, Jacques Oliver
dc.contributor.supervisor
Teuber, Michael
dc.date.accessioned
2017-06-13T04:17:38Z
dc.date.available
2017-06-13T04:17:38Z
dc.date.issued
2003
dc.identifier.uri
http://hdl.handle.net/20.500.11850/147531
dc.identifier.doi
10.3929/ethz-a-004572982
dc.format
application/pdf
dc.language.iso
en
dc.publisher
ETH Zürich
dc.rights.uri
http://rightsstatements.org/page/InC-NC/1.0/
dc.subject
KÄSE-BIOLOGIE + KÄSE-MIKROBIOLOGIE
dc.subject
MIKROBIELLE LEBENSMITTELZUSÄTZE, STARTER- UND SCHUTZKULTUREN (LEBENSMITTELINDUSTRIE)
dc.subject
SCHMELZKÄSE + RACLETTEKÄSE (KÄSEHERSTELLUNG)
dc.subject
WEICHKÄSE + HALBHARTKÄSE (KÄSEHERSTELLUNG)
dc.subject
CHEESE BIOLOGY + CHEESE MICROBIOLOGY
dc.subject
MICROBIAL FOOD ADDITIVES, PROTECTIVE AND STARTER CULTURES (FOOD INDUSTRY)
dc.subject
PROCESSED CHEESE + RACLETTE CHEESE (CHEESEMAKING)
dc.subject
SOFT CHEESE + SEMI-SOFT CHEESE (CHEESEMAKING)
dc.title
Development of a complex starter culture for smeared surface ripened cheeses and its characterisation
dc.type
Doctoral Thesis
dc.rights.license
In Copyright - Non-Commercial Use Permitted
ethz.size
133 S.
ethz.code.ddc
DDC - DDC::6 - Technology, medicine and applied sciences::660 - Chemical engineering
ethz.notes
Diss., Naturwissenschaften ETH Zürich, Nr. 15068, 2003.
ethz.identifier.diss
15068
ethz.identifier.nebis
004572982
ethz.publication.place
Zürich
ethz.publication.status
published
ethz.leitzahl
03315 - Teuber, Michael
ethz.date.deposited
2017-06-13T04:18:30Z
ethz.source
ECOL
ethz.identifier.importid
imp59366a6fa298267721
ethz.ecolpid
eth:26565
ethz.eth
yes
ethz.availability
Closed access
ethz.rosetta.installDate
2017-07-25T11:31:38Z
ethz.rosetta.lastUpdated
2020-02-15T01:43:43Z
ethz.rosetta.versionExported
true
ethz.COinS
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Doctoral Thesis [29990]