New insights into the milk quality at varying altitudes in China
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Reference27 articles.
1. Age gelation, sedimentation, and creaming in uht milk: A review;Anema;Comprehensive Reviews in Food Science and Food Safety,2019
2. Conditions for cold stress development in dairy cattle kept in free stall barn during severe frosts;Angrecka;Czech Journal of Animal Science,2015
3. Batch thermosonication for the reduction of plasmin activity in skim milk;Annandarajah;Journal of Food Processing and Preservation,2018
4. UHT milk processing and effect of plasmin activity on shelf life: A review;Chavan;Comprehensive Reviews in Food Science and Food Safety,2011
5. Influence of the nature of alpine pastures on plasmin activity, fatty acid and volatile compound composition of milk;Christophe;Lait,2001
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