Genetic, physiological and environmental effects on the solids-not-fat and protein content of bovine milk.
In 1890, Dr. S. M. Babcock developed a practical method for the determination of butterfat in milk. From that time, fat was regarded as the major milk constituent and indeed, has controlled milk price variations in many countries, even up to the present time. [...]
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| Format: | Others |
| Language: | en |
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McGill University
1965
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=118031 |