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Effects of ingredients used in condensed and frozen dairy products on thermal resistance of a potentially pathogenic staphylococci

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dc.contributor.authorKadan, Ranjit S.en_US
dc.date.accessioned2015-12-31T20:59:08Z
dc.date.available2015-12-31T20:59:08Z
dc.date.issued1962en_US
dc.date.published1962en_US
dc.descriptionLD2668 .T4 1962 K34en_US
dc.description.levelMastersen_US
dc.identifier.urihttp://hdl.handle.net/2097/25590
dc.subject.AATMasters thesesen_US
dc.subject.LCSHStaphylococcus.en_US
dc.subject.LCSHDairy microbiology.en_US
dc.subject.LCSHDairy products.en_US
dc.titleEffects of ingredients used in condensed and frozen dairy products on thermal resistance of a potentially pathogenic staphylococcien_US
dc.typeTexten_US

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