Modellazione del trasferimento termico e della cinetica di morte termica
作者： Mauro Moresi
DOI: 10.1007/978-88-470-5355-7_10
关键词:
摘要: Gli studi condotti da Louis Pasteur tra il 1860 e 1870, diretti a impedire le fermentazioni anomale di vino, birra aceto attraverso trattamenti termici temperature 55–60 °C, sono ormai applicati una molteplicita alimenti.
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