Labropoulos, A E <br/><br/>
Apparent Viscosity of Milk and Cultured Yogurt Thermally Treated by UHT and Vat Systems.  [electronic resource] 

 -  Journal of food protection  Nov 1981 
 - 874-876 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1944-9097 
<br/><br/><label>Standard No.: </label>10.4315/0362-028X-44.11.874  doi