Fatty acids compositions of cream and butter made of milk of the cows of different plumpness at dry period
- Autores: Moscvicheva OV1, Moskvicheva, O.V.1
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Afiliações:
- Edição: Nº 5 (2010)
- Páginas: 52-52
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287706
- ID: 287706
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Resumo
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.
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Bibliografia
- Карликова Г.Г. Жирнокислотный состав молока коров при скрещивании красного степного скота с голштинскими быками: тез. докл. науч.-произ. конф. РАМЖ 10-13 октября 1995 г. - Быково, 1995.
- 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.
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