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.