La signification de la réaction de Storch, de la vitesse de montée de la crême ainsi que de la détermination des phosphatases pour le contrôle de la pasteurisation du lait
Lait, 23 224-226 (1943) 97-119
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Effect of High-Temperature Short-Time Heat Treatments on Some Properties of Milk. I. Inactivation of the Phosphatase Enzyme
J.H. Hetrick and P.H. TracyJournal of Dairy Science 31 (10) 867 (1948)
https://doi.org/10.3168/jds.S0022-0302(48)92271-1