Changes in Bacteriological Quality of Raw Milk Stabilized by Activation of its Lactoperoxidase System and Stored at Different Temperatures - Concepedia

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Changes in Bacteriological Quality of Raw Milk Stabilized by Activation of its Lactoperoxidase System and Stored at Different Temperatures

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1983

Year

Marzena Zając, J. Gladys, Magdalena Skarżyńska, Göran Härnulv, Lennart Björck

Journal of Food Protection

Different TemperaturesShelf LifeFood SpoilageLactic Acid BacteriaRaw MilkFood MicrobiologyLactoperoxidase SystemMicrobiologyPublic HealthFood TechnologyFood SafetyHealth Sciences

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