BACTERIOLOGICAL STUDIES ON HIGH-TEMPERATURE SHORT-TIME PASTEURIZATION OF ICE CREAM MIX

被引：4

作者：

SPECK, ML

GROSCHE, CA

LUCAS, HL

HANKIN, L

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(54)91229-1

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：37 / 44

页数：8

共 15 条

[1]

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[2]

BARBER FW, 1949, 282X NATL DAIR RES L

[3]

BARBER FW, 1948, 281 NATL DAIR RES LA

[4]

Dowd L. R., 1943, JOUR DAIRY SCI, V26, P37, DOI 10.3168/jds.S0022-0302(43)92691-8

[5]

Fay AC, 1934, J AGRIC RES, V48, P0453

[6]

FUCHS AW, 1951, COMMUNICATION

[7] PASTEURIZATION REQUIREMENTS FOR CONCENTRATED WHOLE MILK [J].

GROSCHE, CA ;

LUCAS, HL ;

SPECK, ML .

[8]

MINTHORN CM, 1948, ICE CREAM REV, V31, P45

[9]

MYERS RP, 1936, 36TH P INT ASS IC CR

[10] HEAT INACTIVATION OF MILK PHOSPHATASE IN DAIRY PRODUCTS [J].

SANDERS, GP ;

SAGER, OS .