COMPARISON OF MILDS PROCESSED BY DIRECT AND INDIRECT METHODS OF ULTRA-HIGH-TEMPERATURE STERILIZATION .4. VITAMIN COMPOSITION OF MILKS STERILIZED BY DIFFERENT PROCESSES

被引：34

作者：

BURTON, H

FORD, JE

PERKIN, AG

PORTER, JWG

SCOTT, KJ

THOMPSON, SY

TOOTHILL, J

EDWARDSW.JD

机构：

来源：

JOURNAL OF DAIRY RESEARCH | 1970年 / 37卷 / 03期

关键词：

D O I：

10.1017/S0022029900013571

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

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页码：529 / &

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共 9 条

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[5] EFFECTS OF ULTRA-HIGH-TEMPERATURE (UHT) PROCESSING AND OF SUBSEQUENT STORAGE ON VITAMIN CONTENT OF MILK
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[6] FACTORS INFLUENCING THE DESTRUCTION BY HEAT OF VITAMIN-B-12 IN MILK
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[J]. JOURNAL OF DAIRY RESEARCH, 1957, 24 (03) : 360 - 365
[7] COMPARISON OF MILKS PROCESSED BY DIRECT AND INDIRECT METHODS OF ULTRA-HIGH-TEMPERATURE STERILIZATION .2. SPORICIDAL EFFICIENCY OF AN EXPERIMENTAL PLANT FOR DIRECT AND INDIRECT PROCESSING
FRANKLIN, JG
UNDERWOOD, HM
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BURTON, H
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[8] LEMBKE A, 1968, Kieler Milchwirtschaftliche Forschungsberichte, V20, P331
[9] Rossikhina G. A., 1969, Molochnaya Promyshlennost', V30, P21