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LA CALIDAD DE LA LECHE DESTINADA A LA FABRICACIÓN DE QUESO: CALIDAD QUÍMICA MILK QUALITY FOR CHEESE PRODUCTION: CHEMICAL QUALITY A CALIDADE DA LEITE DESTINADA Á FABRICACIÓN DE QUEIXO: CALIDADE QUÍMICA
M. E. Tornadijo, A. I. Marra, M. C. García Fontán, B. Prieto and J. Carballo Ciencia y Tecnologia Alimentaria 2(2) 79 (1998) https://doi.org/10.1080/11358129809487586
Casein diversity in caprine milk and its relation to technological properties: heat stability
The effect of dietary‐induced changes in milk urea levels on the heat stability of milk
William Banks, John L. Clapperton, D. Donald Muir, Anne K. Powell and A. W. Maurice Sweetsur Journal of the Science of Food and Agriculture 35(2) 165 (1984) https://doi.org/10.1002/jsfa.2740350207
Zum Einfluß eines verminderten Proteingehaltes der Ration (über Verwendung von geschütztem Protein) auf Milchleistung und einige Blutparameter als Kennzeichen der Leberbelastung