Genome-wide association of coagulation properties, curd firmness modeling, protein percentage, and acidity in milk from Brown Swiss cows
In: Journal of Dairy Science, Jg. 99 (2016-05-01), Heft 5, S. 3654-3666
Online
academicJournal
Zugriff:
Titel: |
Genome-wide association of coagulation properties, curd firmness modeling, protein percentage, and acidity in milk from Brown Swiss cows
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Autor/in / Beteiligte Person: | Dadousis, C. ; Biffani, S. ; Cipolat-Gotet, C. ; Nicolazzi, E.L. ; Rossoni, A. ; Santus, E. ; Bittante, G. ; Cecchinato, A. |
Link: | |
Zeitschrift: | Journal of Dairy Science, Jg. 99 (2016-05-01), Heft 5, S. 3654-3666 |
Veröffentlichung: | 2016 |
Medientyp: | academicJournal |
ISSN: | 0022-0302 (electronic) |
DOI: | 10.3168/jds.2015-10078 |
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