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Contribution of altitude and Alpine origin of forage to the influence of Alpine sojourn of cows on intake, nitrogen conversion, metabolic stress and milk synthesis

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Correlation between fatty acids in cows’ milk fat produced in the Lowlands, Mountains and Highlands of Switzerland and botanical composition of the fodder

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International Dairy Journal 12 (8) 661 (2002)
DOI: 10.1016/S0958-6946(02)00062-6
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Influence of Pasteurization and Fat Composition of Milk on the Volatile Compounds and Flavor Characteristics of a Semi-hard Cheese

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Journal of Dairy Science 81 (12) 3097 (1998)
DOI: 10.3168/jds.S0022-0302(98)75874-6
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