J. Hartley, E. Vedamuthu, G. Reinbold, W. S. Clark
{"title":"a级原料奶样品贮存时间和温度对细菌检测结果的影响","authors":"J. Hartley, E. Vedamuthu, G. Reinbold, W. S. Clark","doi":"10.4315/0022-2747-32.2.37","DOIUrl":null,"url":null,"abstract":"Milk produced on 30 grade-A farms was analyzed bacteriologically after the following storage treatments: less than 2 hr; 3.3 and 7.2 C for 1, 2, and 3 days, and 3.3 C for 54 hr followed by prelimin...","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"71 1","pages":"37-41"},"PeriodicalIF":0.0000,"publicationDate":"1969-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"EFFECTS OF TIME AND TEMPERATURE OF GRADE-A RAW MILK SAMPLE STORAGE ON BACTERIAL TEST RESULTS\",\"authors\":\"J. Hartley, E. Vedamuthu, G. Reinbold, W. S. Clark\",\"doi\":\"10.4315/0022-2747-32.2.37\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Milk produced on 30 grade-A farms was analyzed bacteriologically after the following storage treatments: less than 2 hr; 3.3 and 7.2 C for 1, 2, and 3 days, and 3.3 C for 54 hr followed by prelimin...\",\"PeriodicalId\":16561,\"journal\":{\"name\":\"Journal of milk and food technology\",\"volume\":\"71 1\",\"pages\":\"37-41\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1969-02-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of milk and food technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4315/0022-2747-32.2.37\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of milk and food technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4315/0022-2747-32.2.37","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
EFFECTS OF TIME AND TEMPERATURE OF GRADE-A RAW MILK SAMPLE STORAGE ON BACTERIAL TEST RESULTS
Milk produced on 30 grade-A farms was analyzed bacteriologically after the following storage treatments: less than 2 hr; 3.3 and 7.2 C for 1, 2, and 3 days, and 3.3 C for 54 hr followed by prelimin...
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