Genetic parameters of cheese yield and curd nutrient recovery or whey loss traits predicted using Fourier-transform infrared spectroscopy of samples collected during milk recording on Holstein, Brown Swiss, and Simmental dairy cows.
diterbitkan dalam: Journal of Dairy Science
tanggal publikasi: 2015-05-07
bahasa: Inggris
subyek utama: Spektroskopi inframerah
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Artikel - wd:Q50917736