{"title":"奶油，巧克力牛奶和冰淇淋混合物的巴氏杀菌法含有发热菌","authors":"J. Enright","doi":"10.4315/0022-2747-24.11.351","DOIUrl":null,"url":null,"abstract":"Under the conditions of this study the minimum recommended standard for the pasteurization of milk, of 145° F for 30 minutes and 161° F for 15 seconds is inadequate to eliminate viable Coxiella bur...","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"1 1","pages":"351-355"},"PeriodicalIF":0.0000,"publicationDate":"1961-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"13","resultStr":"{\"title\":\"THE PASTEURIZATION OF CREAM, CHOCOLATE MILK AND ICE CREAM MIXES CONTAINING THE ORGANISM OF Q FEVER1 2\",\"authors\":\"J. Enright\",\"doi\":\"10.4315/0022-2747-24.11.351\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Under the conditions of this study the minimum recommended standard for the pasteurization of milk, of 145° F for 30 minutes and 161° F for 15 seconds is inadequate to eliminate viable Coxiella bur...\",\"PeriodicalId\":16561,\"journal\":{\"name\":\"Journal of milk and food technology\",\"volume\":\"1 1\",\"pages\":\"351-355\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1961-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"13\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of milk and food technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4315/0022-2747-24.11.351\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of milk and food technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4315/0022-2747-24.11.351","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
THE PASTEURIZATION OF CREAM, CHOCOLATE MILK AND ICE CREAM MIXES CONTAINING THE ORGANISM OF Q FEVER1 2
Under the conditions of this study the minimum recommended standard for the pasteurization of milk, of 145° F for 30 minutes and 161° F for 15 seconds is inadequate to eliminate viable Coxiella bur...
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