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Prodotti alimentari diversi

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Microbiologia degli alimenti

Part of the book series: Food ((FOOD))

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Questo capitolo contiene una breve descrizione delle caratteristiche e della microflora — in assenza e in presenza di alterazioni — di differenti tipologie di prodotti alimentari.

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Editors and Affiliations

  1. Dipartimento di Scienze Agrarie e degli Alimenti, Università degli Studi di Modena e Reggio Emilia, Italia

    Andrea Pulvirenti

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(2009). Prodotti alimentari diversi. In: Pulvirenti, A. (eds) Microbiologia degli alimenti. Food. Springer, Milano. https://doi.org/10.1007/978-88-470-0786-4_9

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