Reference Entry

carbon dioxide

in The Oxford Companion to Cheese

Published in print December 2016 | ISBN: 9780199330881
Published online January 2017 | e-ISBN: 9780199330911
carbon dioxide

Show Summary Details

Preview

is an odorless gas that is metabolically produced by plants, animals, and microbes. In cheese the accumulation of carbon dioxide

Reference Entry.  541 words. 

Subjects: Cookery, Food, and Drink

Full text: subscription required

How to subscribe Recommend to my Librarian

Buy this work at Oxford University Press »

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content. subscribe or login to access all content.