Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Composition and aptitude for cheese-making of milk from cows, buffaloes, goats, sheep, dromedary camels, and donkeys.

Autor: Bittante G; DAFNAE-Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova (Padua), 35020 Legnaro (PD), Italy., Amalfitano N; DAFNAE-Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova (Padua), 35020 Legnaro (PD), Italy., Bergamaschi M; DAFNAE-Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova (Padua), 35020 Legnaro (PD), Italy., Patel N; DAFNAE-Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova (Padua), 35020 Legnaro (PD), Italy., Haddi ML; Laboratoire de Mycologie, Biotechnologie et Activité Microbienne, Université des Frères Mentouri, Constantine 25000, Algeria., Benabid H; Institut de Nutrition, Alimentation et Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 25000, Algeria., Pazzola M; Department of Animal Biology, University of Sassari, 07100 Sassari, Italy., Vacca GM; Department of Veterinary Medicine, University of Sassari, 07100 Sassari, Italy., Tagliapietra F; DAFNAE-Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova (Padua), 35020 Legnaro (PD), Italy. Electronic address: franco.tagliapietra@unipd.it., Schiavon S; DAFNAE-Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova (Padua), 35020 Legnaro (PD), Italy.

Publikováno v: Journal of dairy science [J Dairy Sci] 2022 Mar; Vol. 105 (3), pp. 2132-2152. Date of Electronic Publication: 2021 Dec 23.