Cooling and thermisation as a means to prolong raw milk keeping quality

Škrinjar, Darko

Mljekarstvo : journal for dairy production and processing improvement, Vol. 34 No. 9, 1984.

Professional paper

Cooling and thermisation as a means to prolong raw milk keeping quality

Darko Škrinjar ; "Dukat", Marijana Čavića 9, 10000 Zagreb

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page 275-280

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APA 6th Edition

Škrinjar, D. (1984). Cooling and thermisation as a means to prolong raw milk keeping quality. Mljekarstvo, 34 (9), 275-280. Retrieved from https://hrcak.srce.hr/99930

MLA 8th Edition

Škrinjar, Darko. "Cooling and thermisation as a means to prolong raw milk keeping quality." Mljekarstvo, vol. 34, no. 9, 1984, pp. 275-280. https://hrcak.srce.hr/99930. Accessed 18 Dec. 2024.

Chicago 17th Edition

Škrinjar, Darko. "Cooling and thermisation as a means to prolong raw milk keeping quality." Mljekarstvo 34, no. 9 (1984): 275-280. https://hrcak.srce.hr/99930

Harvard

Škrinjar, D. (1984). 'Cooling and thermisation as a means to prolong raw milk keeping quality', Mljekarstvo, 34(9), pp. 275-280. Available at: https://hrcak.srce.hr/99930 (Accessed 18 December 2024)

Vancouver

Škrinjar D. Cooling and thermisation as a means to prolong raw milk keeping quality. Mljekarstvo [Internet]. 1984 [cited 2024 December 18];34(9):275-280. Available from: https://hrcak.srce.hr/99930

IEEE

D. Škrinjar, "Cooling and thermisation as a means to prolong raw milk keeping quality", Mljekarstvo, vol.34, no. 9, pp. 275-280, 1984. [Online]. Available: https://hrcak.srce.hr/99930. [Accessed: 18 December 2024]

Abstract

Keywords

raw milk; cooling; thermisation

Hrčak ID:

99930

URI

https://hrcak.srce.hr/99930

Publication date:

1.9.1984.

Article data in other languages: croatian

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Mljekarstvo : journal for dairy production and processing improvement, Vol. 34 No. 9, 1984.

Abstract

Keywords

Hrčak ID:

URI

Publication date: