共 50 条
- [22] RELATIONSHIP BETWEEN THE BACTERIOLOGICAL QUALITY OF RAW-MILK AND THAT OF PASTEURIZED MILK, CREAM AND FERMENTED MILK-PRODUCTS KIELER MILCHWIRTSCHAFTLICHE FORSCHUNGSBERICHTE, 1982, 34 (01): : 174 - 177
- [23] The pectin effect on the change in state of milk and milk products,especially on the digestibility of cheese KOLLOID-ZEITSCHRIFT, 1935, 70 (02): : 211 - 218
- [24] Contributions to the research on tuberculous bacillus in milk, butter and white cheese COMPTES RENDUS DES SEANCES DE LA SOCIETE DE BIOLOGIE ET DE SES FILIALES, 1936, 123 : 370 - 372
- [25] Enrichment of milk ice cream with bee products INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE BIOTECHNOLOGY IN THE AGRO-INDUSTRIAL COMPLEX AND SUSTAINABLE ENVIRONMENTAL MANAGEMENT, 2020, 613
- [28] Presence of Bact abortus Bang in raw milk butter and ice cream PROCEEDINGS OF THE SOCIETY FOR EXPERIMENTAL BIOLOGY AND MEDICINE, 1933, 30 (09): : 1205 - 1207
- [29] The Market for Milk and Milk Products GERMAN JOURNAL OF AGRICULTURAL ECONOMICS, 2011, 60 : 52 - 71