A Comparison of the Temperature and Bacterial Count of Milk and Foam During Certain Stages of the Pasteurization Process

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dc.creatorWhittaker, H. A.
dc.creatorArchibald, R. W.
dc.creatorLeete, C. S.
dc.creatorMiller, L. F.
dc.date2017-04-01T17:30:00Z
dc.date.accessioned2026-07-09T07:23:18Z
dc.identifierdoi:10.22004/ag.econ.156173
dc.identifierhttps://ageconsearch.umn.edu/record/156173/files/tb18.pdf
dc.identifierhttp://ageconsearch.umn.edu/record/156173
dc.identifier.urihttp://hdl.handle.net/123456789/587755
dc.languageeng
dc.publisher
dc.sourcehttp://ageconsearch.umn.edu/record/156173
dc.titleA Comparison of the Temperature and Bacterial Count of Milk and Foam During Certain Stages of the Pasteurization Process
dc.typeText

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