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January 01 1943
The Relationship Between the Temperature of Pasteurization (holding method) and the Appearance of Cooked Flavor in Homogenized Milk
Bernhard Spur
Bernhard Spur
Milk Research Laboratory, Children's Hospital of Philadelphia, Philadelphia, Pa.
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Journal of Milk Technology (1943) 6 (2): 86–88.
Citation
Bernhard Spur; The Relationship Between the Temperature of Pasteurization (holding method) and the Appearance of Cooked Flavor in Homogenized Milk. Journal of Milk Technology 1 January 1943; 6 (2): 86–88. doi: https://doi.org/10.4315/0022-2747-6.2.86
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