Recommend this article

You can advise a colleague about this article by filling this form below.
He will receive an e-mail containing your message and a link to the selected article.

Message information

Your name:

Your e-mail address:

Your colleague's e-mail address:

Please enter the letters displayed:

Here is the text to be sent:

[Your name] recommends the following article:

Influence of genetic variants of β-lactoglobulin and κ-casein on milk composition and cheese-making capacity
Influence des variants génétiques de la β-lactoglobuline et de la κ-caséine sur la composition du lait et son aptitude fromagère

V. Rahali and J.L. Ménard

Lait, 71 3 (1991) 275-297

Accepted: 14 January 1991

DOI: https://doi.org/10.1051/lait:1991321

This e-mail has been sent using a form at https://lait.dairy-journal.org.

Back to the article

Le Lait

Mentions légales
Contacts
Privacy policy