Physical and processing properties of milk, butter, and cheddar cheese from cows fed supplemental fish meal. [electronic resource]

By: Contributor(s): Producer: 20040427Description: 2568-76 p. digitalISSN:
  • 0022-0302
Subject(s): Online resources: In: Journal of dairy science vol. 86
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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