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Influence of Nitrogen Source and Fiber Levels in the Ration on the Freezing Point and Chloride Content of Cow's Milk

✍ Scribed by Gikonyo, G.M.; Kleyn, D.H.

Book ID: 122312512
Publisher: American Dairy Science Association
Year: 1969
Tongue: English
Weight: 374 KB
Volume: 52
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.S0022-0302(69)86758-5

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