CONTROLLING MICROORGANISMS IN FOOD-PROCESSING - DAIRY-PRODUCTS

被引：0

作者：

LEDFORD, RA ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14853

来源：

NEW YORK STATE AGRICULTURAL EXPERIMENT STATION SPECIAL REPORT | 1979年 / 31期

关键词：

D O I：

暂无

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：10 / 12

页数：3

共 5 条

ADAMS, DM ;

BARACH, JT ;

SPECK, ML .

[2]

Frazier WC, 1978, FOOD MICROBIOLOGY

[3] QUALITY OF RAW MILK FROM SELECTED OHIO MARKETS .1. FLAVOR [J].

OHRI, SP ;

SLATTER, WL .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1966, 29 (03) :88-&

[4] ROLE OF BACILLUS-CEREUS IN SWEET CURDLING OF FLUID MILK [J].

OVERCAST, WW ;

ATMARAM, K .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1974, 37 (05) :233-236

WHITE, CH ;

MARSHALL, RT .