The source of bacteria in fresh cream, and the methylene blue reduction test as a guide to hygienic quality.
作者信息
Jenkins H R, Henderson R J
出版信息
J Hyg (Lond). 1969 Sep;67(3):401-8. doi: 10.1017/s0022172400041814.
Abstract
摘要
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Fresh cream in Worcestershire: a bacteriological study.伍斯特郡的鲜奶油：一项细菌学研究。
Mon Bull Minist Health Public Health Lab Serv. 1966 Jul;25:153-60.
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Brucella abortus in fresh cream and cream products.新鲜奶油和奶油制品中的牛种布鲁氏菌。
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3
Bacteriological impurity of dairy-cream samples in London.伦敦市乳脂样品的细菌学杂质情况
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