Number of the records: 1
Relationship between freezing point and raw ewes’ milk components as a possible tool for estimation of milk adulteration with added water
- HANUŠ, Oto et al. Relationship between freezing point and raw ewes’ milk components as a possible tool for estimation of milk adulteration with added water. In Journal of Food and Nutrition Research. ISSN 1336-8672, 2015, vol. 54, č. 4, s. 281-288.
article
Number of the records: 1