REDUCING PROPERTIES OF NORMAL AND ABNORMAL MILK AND THEIR IMPORTANCE IN BACTERIOLOGICAL GRADING OF MILK | Zendy

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REDUCING PROPERTIES OF NORMAL AND ABNORMAL MILK AND THEIR IMPORTANCE IN BACTERIOLOGICAL GRADING OF MILK

Author(s) -

Gerda Nilsson

Publication year - 1959

Publication title -

bacteriological reviews

Language(s) - English

Resource type - Journals

eISSN - 2691-9443

pISSN - 0005-3678

DOI - 10.1128/br.23.2.41-47.1959

Subject(s) - grading (engineering) , microbiology and biotechnology , milk products , food science , biology , ecology

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