ShareEFFECT OF THERMAL TREATMENTS ON MILK FREEZING POINT.
[In German. / En allemand.]
Author(s) : MAYR W.
Type of article: Article
Summary
COMPARISON OF THE FREEZING POINTS OF RAW, PASTEURIZED OR UHT MILKS, WITH DIFFERENT PH, LACTOSE AND FAT CONTENTS. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-213948.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1987-0616
- Languages: German
- Source: Dtsch. Milchwirtsch. - vol. 37 - n. 25
- Publication date: 1986
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Freezing temperature; Milk
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VARIATIONS OF MILK FREEZING POINT.
- Author(s) : THOMASOW J.
- Date : 1982
- Languages : German
- Source: Molk.-Ztg. Welt Milch - vol. 36 - n. 32
View record
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PRACTICAL EXPERIMENT FOR THE DETERMINATION OF F...
- Author(s) : JEGERLEHNER T.
- Date : 1984
- Languages : German
- Source: Molk.-Ztg. Welt Milch - vol. 38 - n. 13
View record
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FACTORS AFFECTING MILK FREEZING POINT.
- Author(s) : UNG ER A.
- Date : 1984
- Languages : Hungarian
- Source: Tejipar - vol. 33 - n. 3
View record
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RELATIONSHIPS BETWEEN CONCENTRATION OF INDIVIDU...
- Author(s) : KLOSTERMEYER H.
- Date : 1986/05
- Languages : German
- Source: Milchwissenschaft - vol. 41 - n. 5
View record
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MILK ADULTERATION: FREEZING POINT DEPRESSION.
- Author(s) : HARDING F.
- Date : 1990
- Languages : English
- Source: J. Soc. Dairy Technol. - vol. 43 - n. 3
View record