The effects of freezing and cold storage on bacteria in milks.
Numerous investigators have confirmed the early work of H. W. Conn (1889a), (1889b), (1903), and Conn and Esten (1904) in regard to the effects of cold storage upon bacteria in milk. In general, these workers have agreed that 40-50 F (4.4-10 C) is the maximum temperature for the storage of milk; the...
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| Format: | Others |
| Language: | en |
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McGill University
1955
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=110083 |