A STUDY OF CONCENTRATION AND FREEZING AS A MEANS OF PRESERVING FLUID WHOLE MILK1
- 1 July 1940
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 5 (4) , 369-378
- https://doi.org/10.1111/j.1365-2621.1940.tb17198.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Effects of the Cold Storage Temperature, Heat Treatment, and Homogenization Pressure on the Properties of Frozen Condensed MilkJournal of Dairy Science, 1939
- A Comparison of Fresh and Frozen Condensed Skimmilk as a Source of Serum Solids in Ice CreamJournal of Dairy Science, 1938
- Some Physical Effects of Freezing upon Milk and CreamJournal of Dairy Science, 1935