[Trend during the lactation of chemical and rheological characters of goat milk with different content of alfa s1-casein]

Di Stasio, L.; Ambrosoli, R. . Istituto di Microbiologia e Industrie Agrarie; Mazzocco, P. . Istituto di Zootecnica Speciale

[Trend during the lactation of chemical and rheological characters of goat milk with different content of alfa s1-casein]

1991

Di Stasio, L. (Osservatorio di Genetica Animale, Turin (Italy)) | Ambrosoli, R. (Turin Univ. (Italy). Istituto di Microbiologia e Industrie Agrarie) | Mazzocco, P. (Turin Univ. (Italy). Istituto di Zootecnica Speciale)

AGROVOC Keywords

casein caseina chemical composition coagulating coagulation coagulazione composition chimique composizione chimica genetic polymorphism goat milk latte di capra leche de cabra polimorfismo genetico rheological properties

Bibliographic information

Published in

Scienza e Tecnica Lattiero-Casearia (Italy)

Volume 42 Issue 2 ISSN 0390-6361

Pagination

pp. 102-110

Other Subjects

Propriete rheologique; Qualite/ lactation; Composicion quimica; Coagulacion; Polymorphisme genetique; Proprieta' reologiche; Calidad/ lactacion; Qualita/ lattazione; Quality/ lactation; Lait de chevre; Propiedades reologicas; Caseine

Language

Italian

Note

1 table; 3 graphs; 14 ref. Summaries (En, It)

Type

Summary

In AGRIS since: 1992-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Istituto di Servizi per il Mercato Agricolo Alimentare

Discover this data provider's collection in AGRIS

Lookup at Google Scholar