Effects of the Cold Storage Temperature, Heat Treatment, and Homogenization Pressure on the Properties of Frozen Condensed Milk
Open Access
- 1 February 1939
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 22 (2) , 89-100
- https://doi.org/10.3168/jds.s0022-0302(39)92858-4
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Oxidized Flavor in MilkJournal of Dairy Science, 1936
- Observations on the Freezing of Milk and Cream II. The Destruction of the Fat Emulsion in Frozen CreamJournal of Dairy Science, 1936
- Untersuchungen über das Gefrieren von LebensmittelnAngewandte Chemie, 1936
- Observations on the Freezing of Milk and CreamJournal of Dairy Science, 1935
- Some Physical Effects of Freezing upon Milk and CreamJournal of Dairy Science, 1935
- BACTERIAL AND ENZYMIC CHANGES IN MILK AND CREAM AT 0°CPublished by Elsevier ,1913
- The Bacterial Flora of Milk Held at Low TemperaturesThe Journal of Infectious Diseases, 1910