Thermal Death Points of Pathogenic Bacteria in Cream and Ice Cream

Lignende værker

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