Effect of pasteurization, boiling, and sterilization on Buffalo milk. I.-Acidity, pH, Lactose, reducing capacity and liberation of SH groups
(1969). Effect of pasteurization, boiling, and sterilization on Buffalo milk. I.-Acidity, pH, Lactose, reducing capacity and liberation of SH groups. EKB Journal Management System, 9(1), 133-142. doi: 10.21608/ejap.1969.155977
. "Effect of pasteurization, boiling, and sterilization on Buffalo milk. I.-Acidity, pH, Lactose, reducing capacity and liberation of SH groups". EKB Journal Management System, 9, 1, 1969, 133-142. doi: 10.21608/ejap.1969.155977
(1969). 'Effect of pasteurization, boiling, and sterilization on Buffalo milk. I.-Acidity, pH, Lactose, reducing capacity and liberation of SH groups', EKB Journal Management System, 9(1), pp. 133-142. doi: 10.21608/ejap.1969.155977
Effect of pasteurization, boiling, and sterilization on Buffalo milk. I.-Acidity, pH, Lactose, reducing capacity and liberation of SH groups. EKB Journal Management System, 1969; 9(1): 133-142. doi: 10.21608/ejap.1969.155977

Effect of pasteurization, boiling, and sterilization on Buffalo milk. I.-Acidity, pH, Lactose, reducing capacity and liberation of SH groups

Egyptian Journal of Animal Production
Article 15, Volume 9, Issue 1, January 1969, Page 133-142  XML PDF (427.77 K)
Document Type: Original Article
DOI: 10.21608/ejap.1969.155977
View on SCiNiTO View on SCiNiTO
Statistics
Article View: 44
PDF Download: 198