QUALITY OF RAW-MILK AS INFLUENCED BY HOLDING TIME AND THERMIZATION

被引：0

作者：

GEBREEGZIABHER, A ^{[1
]}

BLANKENAGEL, G ^{[1
]}

HUMBERT, ES ^{[1
]}

机构：

[1] UNIV SASKATCHEWAN,DEPT APPL MICROBIOL & FOOD SCI,SASKATOON S7N 0W0,SASKATCHEWAN,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1984年 / 17卷 / 03期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：R28 / R28

页数：1

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