Effect of high-termperature short-time (HTST) laboratory pasteurization on the survival of Burkholderia cepacia complex organisms in whole, low fat and skimmed milks
Data(s) |
01/08/2002
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Identificador | |
Idioma(s) |
eng |
Direitos |
info:eu-repo/semantics/restrictedAccess |
Fonte |
Moore , J E , Millar , B C , Buckley , T , Crowe , M & Elborn , J 2002 , ' Effect of high-termperature short-time (HTST) laboratory pasteurization on the survival of Burkholderia cepacia complex organisms in whole, low fat and skimmed milks ' Journal of Dairy Research , vol 69 , pp. 483-490 . |
Tipo |
article |