Composition of the Milks of Dairy Cattle. II. Ash, Calcium, Magnesium, and Phosphorus-Reference-Cited by-同舟云学术

Composition of the Milks of Dairy Cattle. II. Ash, Calcium, Magnesium, and Phosphorus

Published:1976-04 Issue:4 Volume:59 Page:589-593
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Cerbulis J.,Farrell H.M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference10 articles.

1. Association of Official Agricultural Chemists. 1965. Official methods of analysis. 10th ed. Washington, DC.

2. Association of Official Analytical Chemists. 1970. Official methods of analysis. 11th ed. Washington, DC.

3. Influence of dispersing agents on micelle content of milk and lipid content of casein fractions;Cerbulis;J. Agr. Food Chem.,1969

4. Composition of milks of dairy cattle. I. Protein, lactose, and fat contents and distribution of protein fraction;Cerbulis;J. Dairy Sci.,1975

5. Herrington, B. L., J. W. Sherbon, R. A. Ledford, and G. E. Houghton. 1972. Composition of milk in New York State. NY Food Life Sci. Bull. No. 18, December.

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