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...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , |
|---|---|
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Czech Academy of Agricultural Sciences
2006-08-01
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| Cyfres: | Czech Journal of Food Sciences |
| Pynciau: | |
| Mynediad Ar-lein: | https://cjfs.agriculturejournals.cz/artkey/cjf-200604-0002_freezing-point-of-heat-treated-drinking-milk-in-the-czech-republic.php |
| Tagiau: |
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