Relationship between freezing point and raw ewes’ milk components as a possible tool for estimation of milk adulteration with added water

Relationship between freezing point and raw ewes’ milk components as a possible tool for estimation of milk adulteration with added water / Oto Hanuš, Martin Tomáška, Margita Hofericová, Marcela Vyletělová-Klimešová, Lýdia Klapáčová, Radoslava Jedelská, Miroslav Kološta KE304