Microbiology: An Introduction (13th Edition)
Microbiology: An Introduction (13th Edition)
13th Edition
ISBN: 9780134605180
Author: Gerard J. Tortora, Berdell R. Funke, Christine L. Case, Derek Weber, Warner Bair
Publisher: PEARSON
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Chapter 28, Problem 4R

Outline the steps in the production of cheese, and compare the production of hard and soft cheeses.

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Microbiology: An Introduction (13th Edition)

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Intro to Food Microbiology; Author: A professor pressing record;https://www.youtube.com/watch?v=vg8fSmk0dVU;License: Standard youtube license