The descriptions of Kocuria rhizophila, Pseudoclavibacter heholus and Pseudomonas putida. which cause milk products alterations (coloures spots), are described here. The waters used for manufacturing is the their source and the strains can develop at freezing temperatures.
Kocuria rhizophila, Pseudoclavibacter helvolus e Pseudomonas putida quali germi alteranti i prodotti lattiero-caseari
IACUMIN, Lucilla
2006-01-01
Abstract
The descriptions of Kocuria rhizophila, Pseudoclavibacter heholus and Pseudomonas putida. which cause milk products alterations (coloures spots), are described here. The waters used for manufacturing is the their source and the strains can develop at freezing temperatures.File in questo prodotto:
| File | Dimensione | Formato | |
|---|---|---|---|
|
44.pdf
non disponibili
Tipologia:
Altro materiale allegato
Licenza:
Non pubblico
Dimensione
2.35 MB
Formato
Adobe PDF
|
2.35 MB | Adobe PDF | Visualizza/Apri Richiedi una copia |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
