Protein composition, plasmin activity and cheesemaking properties of cow s milk produced at two altitudes from hay of lowland and high alpine origins
Scheeder, Martin R.L.
- Journal Article
Journal / seriesJournal of dairy research
PublisherCambridge University Press
Subjectforage quality; mountain; hypoxia; cheese; kappa-casein; curd firmness
Organisational unit03428 - Kreuzer, Michael
NotesReceived January 16 2004, Accepted April 14 2004, Published online 14 January 2005.
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