Freezing Points and Milk Adulteration
1977
The freezing point study of raw and retail milk samples as reported in the Journal of Milk and Food Technology (July, 1976) has continued for retail samples. The Pennsylvania Department of Agriculture adopted a regulation which considers milk with a freezing point of above −0.525 C to be adulterated. A list of causes of added water was prepared and distributed to producer and processor groups in Pennsylvania.
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书目信息
出版者
Russian Academy of Science. Southern Scientific Centre. Federal Research Centre
其它主题
Adulterated products
语言
英语
类型
Journal Article; Text
2024-02-28
MODS