Freezing point of heat-treated drinking milk in the Czech Republic
In theCzechRepublic, the freezing point of milk is presently used as a quality indicator of cows' raw milk as well as of heat-treated drinking milk, and its limit value is ≤ -0.520°C. Of the total of 295 drinking milk samples examined over a period of one year, 145 were samples of pasteurised milk a...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Czech Academy of Agricultural Sciences
2006-08-01
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| Series: | Czech Journal of Food Sciences |
| Assuntos: | |
| Acceso en liña: | https://cjfs.agriculturejournals.cz/artkey/cjf-200604-0002_freezing-point-of-heat-treated-drinking-milk-in-the-czech-republic.php |
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