Abstract
Systematic analysis of interacting in complex “cheese-ambient space”. Classification of objects in such complex. Role of water activity in inactivation of microbial aerosol and surface microbiocenosis of hard cheeses. Grafic and analytical models of inbitory processes. Functions and properties of artificial coverings for cheeses. Polycriterial system for grading of such coverings. Technological aspects of usage of latex, wax, film and combined coverings.
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© 1986 D. Reidel Publishing Company, Dordrecht, Holland
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Shiller, G.G. (1986). Theoretical Aspects of Artificial Coverings’ Usage for Cheese Ripening. In: MILK the vital force. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3733-8_84
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DOI: https://doi.org/10.1007/978-94-009-3733-8_84
Publisher Name: Springer, Dordrecht
Print ISBN: 978-90-277-2330-7
Online ISBN: 978-94-009-3733-8
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