Riassunto
Gli studi condotti da Louis Pasteur tra il 1860 e il 1870, diretti a impedire le fermentazioni anomale di vino, birra e aceto attraverso trattamenti termici a temperature di 55–60 °C, sono ormai applicati a una molteplicità di alimenti.
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Moresi, M. (2013). Modellazione del trasferimento termico e della cinetica di morte termica. In: Gardini, F., Parente, E. (eds) Manuale di microbiologia predittiva. Food. Springer, Milano. https://doi.org/10.1007/978-88-470-5355-7_10
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DOI: https://doi.org/10.1007/978-88-470-5355-7_10
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