Reviews of the progress of Dairy Science: The bacteriological, chemical, biochemical and physical changes that occur in milk at temperatures of 100–150 °C
- 1 May 1984
- journal article
- review article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 51 (2), 341-363
- https://doi.org/10.1017/s002202990002361x
Abstract
No abstract availableThis publication has 49 references indexed in Scilit:
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