Thermization (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Thermization" in English language version.

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3books.google.com

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books.google.com

Brennan, James G., ed. (2006). Food Processing Handbook. Wiley-VCH. p. 48. ISBN 978-3-527-30719-7.
Sun, Da-Wen (2006). Thermal Food Processing: New Technologies and Quality Issues. CRC Press. p. 274. ISBN 978-1-57444-628-9.
Early, Ralph (1998). The Technology of Dairy Products (2 ed.). Springer. pp. 13–14. ISBN 978-0-7514-0344-2.

doi.org

Hickey, D.K.; Kilcawley, K.N.; Beresford, T.P.; Wilkinson, M.G. (2007). "Lipolysis in Cheddar Cheese Made from Raw, Thermized, and Pasteurized Milks". Journal of Dairy Science. 90 (1): 47–56. doi:10.3168/jds.S0022-0302(07)72607-3. PMID 17183074.
Baker, John C.; Van Slyke, Lucius L. (December 1, 1919). "A method for the determination of the keeping quality of milk" (PDF). The Journal of Biological Chemistry. 40 (2): 373. doi:10.1016/S0021-9258(18)87250-7.

jbc.org

Baker, John C.; Van Slyke, Lucius L. (December 1, 1919). "A method for the determination of the keeping quality of milk" (PDF). The Journal of Biological Chemistry. 40 (2): 373. doi:10.1016/S0021-9258(18)87250-7.

mv-voice.com

Rich, Robert (September 5, 2003). "Keeping it raw". The Mountain View Voice. Embarcadero Publishing Company. Retrieved October 23, 2010.

nih.gov

pubmed.ncbi.nlm.nih.gov

Hickey, D.K.; Kilcawley, K.N.; Beresford, T.P.; Wilkinson, M.G. (2007). "Lipolysis in Cheddar Cheese Made from Raw, Thermized, and Pasteurized Milks". Journal of Dairy Science. 90 (1): 47–56. doi:10.3168/jds.S0022-0302(07)72607-3. PMID 17183074.

sfgate.com

Fletcher, Janet (July 13, 2006). "Wisconsin's Buttermilk Blue adds pizazz to summer salads". San Francisco Chronicle. Hearst Communications Inc. Retrieved October 23, 2010.