The effects of breed and other factors on the composition and freezing point of cow’s milk in Poland-Reference-Cited by-同舟云学术

The effects of breed and other factors on the composition and freezing point of cow’s milk in Poland

Published:2011-04-13 Issue:3 Volume:64 Page:336-342
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:

Author:

KĘDZIERSKA-MATYSEK MONIKA,LITWIŃCZUK ZYGMUNT,FLOREK MARIUSZ,BARŁOWSKA JOANNA

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2011.00682.x/fullpdf

Reference30 articles.

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2. Physicochemical properties of milk from Black-and-White and Red-and-White cows collected in spring-summer season in regard to the lactation stage;Barłowska;Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego,2005

3. Relationship of somatic cell count to daily yield and technological usefulness of milk from different breeds of cows;Barłowska;Polish Journal of Veterinary Sciences,2009

4. Changes in freezing point of blood and milk during dehydration and rehydration in lactating cows;Bjerg;Journal of Dairy Science,2005

5. Calculations concerning the determination of the freezing-point depression of milk;Brouwer;Netherlands Milk and Dairy Journal,1981

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