Research Article|
January 01 1949
THE DETERMINATION OF THE HOLDING TIME IN HIGH-TEMPERATURE, SHORT-TIME PASTEURIZING UNITS
W. K. Jordan;
W. K. Jordan
Department of Dairy Industry, Cornell University, Ithaca, N. Y.
Search for other works by this author on:
R. F. Holland;
R. F. Holland
Department of Dairy Industry, Cornell University, Ithaca, N. Y.
Search for other works by this author on:
J. C. White
J. C. White
Department of Dairy Industry, Cornell University, Ithaca, N. Y.
Search for other works by this author on:
Journal of Milk and Food Technology (1949) 12 (2): 87–92.
Citation
W. K. Jordan, R. F. Holland, J. C. White; THE DETERMINATION OF THE HOLDING TIME IN HIGH-TEMPERATURE, SHORT-TIME PASTEURIZING UNITS. Journal of Milk and Food Technology 1 January 1949; 12 (2): 87–92. doi: https://doi.org/10.4315/0022-2747-12.2.87
Download citation file:
