THE EFFECT OF HEAT TREATMENT ON THE NUTRITIVE VALUE OF MILK FOR THE YOUNG CALF - THE EFFECT OF ULTRA-HIGH-TEMPERATURE TREATMENT AND OF PASTEURIZATION

被引：22

作者：

SHILLAM, KWG

DAWSON, DA

ROY, JHB

机构：

来源：

关键词：

D O I：

10.1079/BJN19600051

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：403 / 412

页数：10

共 47 条

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