Seasonal variation in content of riboflavin and major minerals in bulk milk from three Danish dairies

Author:

Poulsen Nina A.,Rybicka Iga,Poulsen Hanne D.,Larsen Lotte B.,Andersen Kell K.,Larsen Mette K.ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference32 articles.

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3. The structure of the casein micelle of milk and its changes during processing;Dalgleish;Annual Review of Food Science and Technology,2012

4. Instruks for velfærdskontrol i kvægbesætninger;Foedevarestyrelsen,2011

5. Variations in coagulation properties of cheese milk from three Danish dairy breeds as determined by a new free oscillation rheometry-based method;Frederiksen;Dairy Science and Technology,2011

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