RELATIONSHIP BETWEEN THE BACTERIOLOGICAL QUALITY OF RAW-MILK AND THAT OF PASTEURIZED MILK AND CREAM

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作者：

BLANKENAGEL, G

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KIELER MILCHWIRTSCHAFTLICHE FORSCHUNGSBERICHTE | 1982年 / 34卷 / 01期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：158 / 162

页数：5

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