Patrick Gerard to Hot Temperature
This is a "connection" page, showing publications Patrick Gerard has written about Hot Temperature.
Connection Strength
0.023
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Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey. J Dairy Sci. 2012 Jan; 95(1):36-49.
Score: 0.023
Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.