Effects of ingredients used in condensed and frozen dairy products on thermal resistance of a potentially pathogenic staphylococci
| dc.contributor.author | Kadan, Ranjit S. | en_US |
| dc.date.accessioned | 2015-12-31T20:59:08Z | |
| dc.date.available | 2015-12-31T20:59:08Z | |
| dc.date.issued | 1962 | en_US |
| dc.date.published | 1962 | en_US |
| dc.description | LD2668 .T4 1962 K34 | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/25590 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Staphylococcus. | en_US |
| dc.subject.LCSH | Dairy microbiology. | en_US |
| dc.subject.LCSH | Dairy products. | en_US |
| dc.title | Effects of ingredients used in condensed and frozen dairy products on thermal resistance of a potentially pathogenic staphylococci | en_US |
| dc.type | Text | en_US |
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