Thermal Death Points of Pathogenic Bacteria in Cream and Ice Cream

Benzer Materyaller

• Bacteriological Basis for the Effective Pasteurization of Ice Cream
  Yazar:: Shrader, J. H., ve diğerleri
  Baskı/Yayın Bilgisi: (1930)
• THERMAL DEATH POINTS OF PATHOGENIC BACTERIA IN MILK: THEIR INFLUENCE IN DETERMINING THE TEMPERATURES FOR COMMERCIAL PASTEURIZATION
  Yazar:: Park, William H.
  Baskı/Yayın Bilgisi: (1927)
• Bacteria in Ice-cream
  Yazar:: Lerner, Alec
  Baskı/Yayın Bilgisi: (1951)
• Critical points and the presence of pathogenic bacteria in iced beverage processing lines
  Yazar:: Halim Nababan, ve diğerleri
  Baskı/Yayın Bilgisi: (2017-06-01)
• The Minimal “Chlorine Death Points” of Bacteria
  Yazar:: Tonney, Fred O., ve diğerleri
  Baskı/Yayın Bilgisi: (1930)