title: Comparison between the EC plate count test at 21 degrees C and an accelerated plate count method for assessing the keeping quality of pasteurized milk.
authors.affiliation: AFRC Institute of Food Research, Reading Laboratory, UK.
authors.forename: S A
authors.initials: SA
authors.lastname: Langford
authors.forename: R G
authors.initials: RG
authors.lastname: Kroll
mesh_terms: D000818:Animals; D001419:Bacteria / Q000302:isolation & purification*; D015169:Colony Count, Microbial / Q000379:methods*; D005060:Europe; D005516:Food Microbiology; D006358:Hot Temperature; D008892:Milk / Q000382:microbiology*; D011786:Quality Control; D013696:Temperature