Effect of high-termperature short-time (HTST) laboratory pasteurization on the survival of Burkholderia cepacia complex organisms in whole, low fat and skimmed milks

Autoria(s): Moore, J.E.; Millar, B.C.; Buckley, T.; Crowe, M.; Elborn, Joseph
Data(s)

01/08/2002
Identificador

http://pure.qub.ac.uk/portal/en/publications/effect-of-hightermperature-shorttime-htst-laboratory-pasteurization-on-the-survival-of-burkholderia-cepacia-complex-organisms-in-whole-low-fat-and-skimmed-milks(f9f659ee-6b85-4cbb-a557-961ca6117efb).html
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
Acesso ao item digital