Calcium in milk and its effects on stability related to processing
The aim of this study was to gain a better understanding of the relationship between calcium status and physicochemical properties, and of milk stability when subjected to various processing treatments. Variations in milk due to breed, stage of lactation. season and diet (spring flush) were studied....
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University of Reading
2007
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.501364 |