Moore, John E <br/><br/>
Effect of high-temperature short-time (HTST) laboratory pasteurization on the survival of Burkholderia cepacia complex organisms in whole, low fat and skimmed milks.  [electronic resource] 

 -  The Journal of dairy research  Aug 2002 
 - 483-90 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0022-0299 
<br/><br/><label>Standard No.: </label>10.1017/s0022029902005654  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Burkholderia cepacia--growth & development<br/>Cattle<br/>Fats<br/>Female<br/>Food Handling--methods<br/>Food Microbiology<br/>Hot Temperature<br/>Humans<br/>Mastitis, Bovine<br/>Milk--chemistry<br/>Sterilization--methods<br/>Time Factors