Bacteriological studies on the coagulation of evaporated milk

dc.contributor.author Hammer, B.
dc.contributor.department Extension and Experiment Station Publications
dc.date 2018-02-18T04:46:33.000
dc.date.accessioned 2020-06-30T06:57:20Z
dc.date.available 2020-06-30T06:57:20Z
dc.date.embargo 2017-02-22
dc.date.issued 2017-02-22
dc.description.abstract <p>The value of milk as a food has led to many attempts at its preservation until at the present time various kinds of dried and canned milks are manufactured. The canned milks, because of the water contained in them, are open to bacteriological changes unless the action of microorganisms is overcome by either killing those present or by making the conditions unsuited to their growth.</p>
dc.identifier archive/lib.dr.iastate.edu/researchbulletin/vol2/iss19/1/
dc.identifier.articleid 1022
dc.identifier.contextkey 9730012
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath researchbulletin/vol2/iss19/1
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/62534
dc.source.bitstream archive/lib.dr.iastate.edu/researchbulletin/vol2/iss19/1/AgriculturalResearchBulletin_v002_b019.pdf|||Fri Jan 14 17:37:37 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Bacteriology
dc.subject.disciplines Dairy Science
dc.title Bacteriological studies on the coagulation of evaporated milk
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isJournalIssueOfPublication 6fc8ec89-3b95-47a4-84c0-9558c912dada
relation.isOrgUnitOfPublication 302bd0e8-f82f-406a-88b5-c8f956b5f77b
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