Fatty acids compositions of cream and butter made of milk of the cows of different plumpness at dry period
- Authors: Moscvicheva OV1, Moskvicheva, O.V.1
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Affiliations:
- Issue: No 5 (2010)
- Pages: 52-52
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287706
- ID: 287706
Cite item
Abstract
Study of the fatty acid compositions of the cream and butter received from the milk of the cows groups with
different roundness in the dry period is presented.
different roundness in the dry period is presented.
Keywords
References
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- Методика оценки упитанности молочно-мясных коров / Н.В. Сивкин, А.Н. Лавелин, Н.И. Стрекозов и др. // ВИЖ. 2006.
- Soyert H., Dardenne P., Dehareng F. et al. Estimating fatty acid content in cow milk using mid-infrared spectrometry // J. Dairy Sci., 2006, 89.