CHEMICAL-COMPOSITION, RENNET COAGULATION PROPERTIES AND FLAVOR OF MILKS FROM COWS GRAZING RYEGRASS OR WHITE CLOVER

被引：29

作者：

GRANDISON, AS ^{[1
]}

MANNING, DJ ^{[1
]}

THOMSON, DJ ^{[1
]}

ANDERSON, M ^{[1
]}

机构：

[1] GRASSLAND RES INST,HURLEY SL6 5LR,BERKS,ENGLAND

来源：

JOURNAL OF DAIRY RESEARCH | 1985年 / 52卷 / 01期

关键词：

D O I：

10.1017/S0022029900023864

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：33 / 39

页数：7

共 18 条

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[7] CHEMICAL-COMPOSITION AND COAGULATING PROPERTIES OF RENNETED FRIESIAN MILK DURING THE TRANSITION FROM WINTER RATIONS TO SPRING GRAZING [J].

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[8] CHEMICAL-COMPOSITION AND COAGULATING PROPERTIES OF RENNETED MILKS FROM COWS DURING EARLY LACTATION [J].

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