Influence of Various Treatments on the Bacteria Content of Frozen Cream
Open Access
- 1 October 1943
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 26 (10) , 959-965
- https://doi.org/10.3168/jds.s0022-0302(43)92792-4
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The Stability of the Fat Emulsion of Frozen CreamJournal of Dairy Science, 1943
- The Influence of Several Factors upon the Flavor of Frozen Sweet CreamJournal of Dairy Science, 1943
- Influence of Several Factors upon the Amount and Stability of Carotenoids in Frozen Cream and its Relationship to the Metal-Induced Oxidized FlavorJournal of Dairy Science, 1943
- A Bacteriological Study of the Homogenizing Process in Making Ice CreamJournal of Dairy Science, 1925