Fatty Acid Composition of Milk. III. Variation with Stage of Lactation
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference19 articles.
1. Statistical Theory in Research;Anderson,1952
2. The Freezing Point of Milk. I. The Freezing Point and Solids-not-fat Content of the Milk of Individual Cows Throughout a Period of Lactation;Aschaffenbmg;J. Dairy Research,1941
3. Variations in the Protein Content of Milk During Lactation;Azarme;J. Dairy Research,1938
4. Influence of Season and Advancing Lactation on Butterfat Content of Jersey Milk;Becker;J. Dairy Sci.,1935
5. The Rate of Decline of Milk Secretion with the Advance of the Period of Lactation;Brody;J. Gen. Physiol.,1923
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