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Monitoring Chemical and Microbial Changes of Cottage Cheese using a Full-history Time-temperature Indicator
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 402–405, March 1991
How to Cite
SHELLHAMMER, T.H. and SINGH, R.P. (1991), Monitoring Chemical and Microbial Changes of Cottage Cheese using a Full-history Time-temperature Indicator. Journal of Food Science, 56: 402–405. doi: 10.1111/j.1365-2621.1991.tb05290.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 10/18/89; revised 5/14/90; accepted 7/24/90.
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