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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

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