Teacher
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RUZZI Maurizio
(syllabus)
Fermented foods and beverages.
(reference books)
MICROBIOLOGIA DEI PRODOTTI ALIMENTARI. G. A. Farris, M. Gobbetti, E. Neviani, M. Vicentini. Casa Editrice Ambrosiana (2012). ISBN: 978-8808-18246-3. Additional material available through Google Classroom platform (code, yoioiw)
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