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Effect of higher pasteurization temperatures, and longer holding times at 72°C, on the inactivation of Mycobacterium paratuberculosis in milk
I. R. Grant, H. J. Ball, M. T. RoweVolume:
28
Year:
1999
Language:
english
Pages:
5
DOI:
10.1046/j.1365-2672.1999.00557.x
File:
PDF, 250 KB
english, 1999