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The Bacteriological Condition and Keeping Qualities of Grade “A” (Certified) Milk during the year 1921
Published online by Cambridge University Press: 15 May 2009
Extract
The year 1921 was characterised by prolonged high temperatures and was one of great difficulty for the milk industry. It is, therefore, of interest to study the resultes of the bacteriological examination, and the keeping qualities of samples of Grade “A” (certified) milk which were examined during the period January 1st to December30th, 1921.
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- Copyright © Cambridge University Press 1922