Affiliation:
1. Dairy Section, University of Kentucky, Lexington, Kentucky
Abstract
In this discussion the author attempts to show that our modern concepts of quality are the result of a slow, evolutionary process. Individual and collective viewpoints regarding milk quality are influenced by educational background, economic and social status, scientific information, and political subterfuge. Even our present standards of quality should not be regarded as fixed values.
Publisher
International Association for Food Protection
Cited by
2 articles.
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