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1
Section C. Dairy Chemistry: Part I. General and Physical Chemistry. J DAIRY RES 2009. [DOI: 10.1017/s0022029900009109] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
2
Section C. Dairy Chemistry: Part II. Milk composition and analysis, and cheese ripening. J DAIRY RES 2009. [DOI: 10.1017/s0022029900009110] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
3
Peterson R, Freeman T. Effect of Ration on Freezing Point of Milk and Blood Serum of the Dairy Cow. J Dairy Sci 1966. [DOI: 10.3168/jds.s0022-0302(66)87950-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
4
Shipe W. The Freezing Point of Milk. A Review. J Dairy Sci 1959. [DOI: 10.3168/jds.s0022-0302(59)90805-7] [Citation(s) in RCA: 30] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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