Author:
Huppertz T.,Uniacke-Lowe T.,Kelly A. L.
Publisher
Springer International Publishing
Reference240 articles.
1. Abd El-Salam, M. & El-Shibiny, S. (2011). A comprehensive review on the composition and properties of buffalo milk. Dairy Science & Technology, 91, 663–699.
2. Abeni, F., Degano, L., Calza, F., Giangiacomo, R. & Pirlo, G. (2005). Milk quality and automatic milking: Fat globule size, natural creaming, and lipolysis. Journal of Dairy Science, 88, 3519–3529.
3. Abo-Elnaga, I. G. (1966). Factors affecting creaming of cows’ and buffaloes’ milk. Milchwissenschaft, 21, 429–433.
4. Abo-Elnaga, I. G., El-Sadek, G. M. & El-Sokary, A. M. (1966). Clustering of fat globules in cows’ and buffaloes’ milk, creaming mechanism and the physical arrangement of globules in gravity cream. Milchwissenschaft, 21, 210–215.
5. Ahmad, S. (2013). Buffalo milk. In Y. W. Park & G. F. H. Haenlein (Eds.), Milk and dairy products in human nutrition: Production, composition and health (pp. 519–553). Chichester: Wiley.
Cited by
8 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献