OpenAgricola

Main content area

Bacterial concentrations in raw milk, immediately after laboratory pasteurization and following 10 days storage at 7.2 C.

Journal Title:
Journal of milk and food technology
Journal Volume/Issue:
June 1971, 34 (6)
Main Author:
Watrous, G.H.
Other Authors:
Barnard, S.E. and Coleman, W.W.
Format:
Article
Language:
English
Subjects:
organic production
alternative farming
human nutrition
family and consumer science
food science
View in NAL's Catalog:
CAIN719150582