Bu çalışmada, laboratuvar koşullarında çiğ süte uygulanan farklı üç ısı işleminin (72o, 76o, 84 oC’lerde 15 saniye) mikroflora üzerindeki etkisi incelenmiştir.
Bu çalışmada, laboratuvar koşullarında çiğ süte uygulanan farklı üç ısı işleminin (72o, 76o, 84 oC’lerde 15 saniye) mikroflora üzerindeki etkisi incelenmiştir.
Hassan, A. İ. ., & Koçak, C. . (1984). Influence of Different Time/Temperature Combinations of Milk Pasteurization on its Bacterial Content. Gıda, 9(2).
AMA
Hassan Aİ, Koçak C. Influence of Different Time/Temperature Combinations of Milk Pasteurization on its Bacterial Content. The Journal of Food. April 1984;9(2).
Chicago
Hassan, Ali İ., and Celalettin Koçak. “Influence of Different Time/Temperature Combinations of Milk Pasteurization on Its Bacterial Content”. Gıda 9, no. 2 (April 1984).
EndNote
Hassan Aİ, Koçak C (April 1, 1984) Influence of Different Time/Temperature Combinations of Milk Pasteurization on its Bacterial Content. Gıda 9 2
IEEE
A. İ. . Hassan and C. . Koçak, “Influence of Different Time/Temperature Combinations of Milk Pasteurization on its Bacterial Content”, The Journal of Food, vol. 9, no. 2, 1984.
ISNAD
Hassan, Ali İ. - Koçak, Celalettin. “Influence of Different Time/Temperature Combinations of Milk Pasteurization on Its Bacterial Content”. Gıda 9/2 (April 1984).
JAMA
Hassan Aİ, Koçak C. Influence of Different Time/Temperature Combinations of Milk Pasteurization on its Bacterial Content. The Journal of Food. 1984;9.
MLA
Hassan, Ali İ. and Celalettin Koçak. “Influence of Different Time/Temperature Combinations of Milk Pasteurization on Its Bacterial Content”. Gıda, vol. 9, no. 2, 1984.
Vancouver
Hassan Aİ, Koçak C. Influence of Different Time/Temperature Combinations of Milk Pasteurization on its Bacterial Content. The Journal of Food. 1984;9(2).
