PASTEURIZATION EQUIVALENTS OF HIGH-TEMPERATURE SHORT-TIME HEATING WITH ICE CREAM MIX

被引：3

作者：

TOBIAS, J

KAUFMANN, OW

TRACY, PH

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1955年 / 38卷 / 09期

关键词：

D O I：

10.3168/jds.S0022-0302(55)95064-5

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：959 / 968

页数：10

共 8 条

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WAINESS, H .

JOURNAL OF DAIRY SCIENCE, 1955, 38 (06) :645-650

[3] Thermal Death Points of Pathogenic Bacteria in Cream and Ice Cream [J].

Oldenbusch, Carolyn ;

Frobisher, Martin, Jr. ;

Shrader, J. H. .

AMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH, 1930, 20 (06) :615-618

[4] BACTERIOLOGICAL STUDIES ON HIGH-TEMPERATURE SHORT-TIME PASTEURIZATION OF ICE CREAM MIX [J].

SPECK, ML ;

GROSCHE, CA ;

LUCAS, HL ;

HANKIN, L .

JOURNAL OF DAIRY SCIENCE, 1954, 37 (01) :37-44

[5]

TOBIAS J., 1952, Ice Cream Trade Journal, V48, P118

[6] A STUDY OF MILK PASTEURIZATION AT HIGH TEMPERATURES [J].

TOBIAS, J ;

HERREID, EO ;

ORDAL, ZJ .

JOURNAL OF DAIRY SCIENCE, 1953, 36 (04) :356-362

[7]

TRACY P. H., 1951, Ice Cream Trade Journal, V47, P76

[8]

TRACY PH, 1951, 47TH P ANN CONV INT, P38

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