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Margin of safety between the thermal death point of the tubercle bacillus and the thermal cream layer volume impairment in pasteurizing milk at various temperatures

By:

Dahlberg, A.C

Material type: Text

Text

TextSeries: Thermal, Tubercle New York State Agricultural Experiment Station. Technical Bulletin No. 203Publication details: Geneva 1932Description: 1-10 p

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Item type	Current library	Call number	Status	Date due	Barcode
Books	Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute	559 X-I (Browse shelf(Opens below))	Available		S52332

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Previous	559 X-I Influence of certain lactic acid streptococci on the chemical changes in cheddar cheese during ripening	559 X-I Lactic acid streptococci associated with the early stages of cheddar cheese ripening	559 X-I Commercial processing of apple juice	559 X-I Margin of safety between the thermal death point of the tubercle bacillus and the thermal cream layer volume impairment in pasteurizing milk at various temperatures	559 X-I Microscopic study of certain changes in the microflora of soil	559 X-I Mastitis II. The use of certain dyes in the treatment of mastitis	559 X-I Viability of eggs and larvae of the apple maggot (Rhagoletis pomonella walsh) at 32o F	Next

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