||Production of milk with a high content of polyunsaturated fatty acids. 2. Fatty acid composition of milk in relation to the quality of pasteurized milk, butter and cheese
Badings, H.T.; Tamminga, S.; Schaap, J.E.
||Netherlands Milk and Dairy Journal 30 (1976). - ISSN 0028-209X - p. 118 - 131.
||Institute for Animal Feeding and Nutrition Research
||Article in professional journal
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