Cows milk protein genotypes: quality and stability of raw milk, pasteurized milk and fermented milk

International Dairy Journal - Tập 9 - Trang 399-400 - 1999
G.E Vegarud1, T Langsrud1, M.J Brovold1, T.G Devold1, B.O Henriksen1, J Oyaas1, P Alestrom1, S Lien2, T Steine2, S Rogne2
1Department of Food Science, Agricultural University of Norway, P.O.B. 5036, 1432 Aas-NLH, Norway
2Department of Animal Science, Agricultural University of Norway, P.O.B. 5025, 1432 Aas-NLH, Norway

Tài liệu tham khảo

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