I. Technique of Milk Examination. II. Saprophytic Flora of Milk and Milk Products. III. Pasteurisation of Milk. IV. Butter. V. Cheese-Reference-Cited by-同舟云学术

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I. Technique of Milk Examination. II. Saprophytic Flora of Milk and Milk Products. III. Pasteurisation of Milk. IV. Butter. V. Cheese

Published:1933-06 Issue:2 Volume:4 Page:285-316
ISSN:0022-0299
Container-title:Journal of Dairy Research
language:en
Short-container-title:Journal of Dairy Research

Author:

Mattick A. T. R.,Hiscox E. R.,Christian M. I.

Publisher

Cambridge University Press (CUP)

Subject

Animal Science and Zoology,General Medicine,Food Science

Reference229 articles.

1. Le phénomène d'hérelle dans le lait

2. Contribution à l'etude de la cause du gonflement des laits au lacto-fermentateur avec une annexe sur l'application du phenomène de d'herelle à l'industrie laitiere

3. (204) Sherman J. M. , Saffoed C. R. and Brueckner H. J. (1931). Int. Dairy Congress Rpt.

4. 20. Pasteurised Milk for Cheddar Cheese Making. II: The Mineral Content of Cheddar Cheese

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Developments in the Bacteriological Testing of Milk;Journal of the Royal Sanitary Institute;1950-05

2. Section B. Bacteriology and mycology applied to dairying;Journal of Dairy Research;1947-07

3. 91. A Statistical Examination of the Interrelationship and Variability of Plate Count, Presumptive Coliform Content and Keeping Quality of Raw Milk;Journal of Dairy Research;1935-01

4. Section C. Dairy Chemistry;Journal of Dairy Research;1933-12

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