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Physiochemical characteristics and fermentation ability of milk from Czech Fleckvieh cows are related to genetic polymorphisms of β-casein, κ-casein, and β-lactoglobulin
Jitka Kyselová, Kateřina Ječmínková, Jitka Matějíčková, Oto Hanuš, Tomáš Kott, Miloslava Štípková, Michaela Krejčová
Asian-Australas J Anim Sci. 2019;32(1):14-22.   Published online December 21, 2018
DOI: https://doi.org/10.5713/ajas.17.0924

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Physiochemical characteristics and fermentation ability of milk from Czech Fleckvieh cows are related to genetic polymorphisms of β-casein, κ-casein, and β-lactoglobulin
Asian-Australasian Journal of Animal Sciences. 2019;32(1):14-22   Crossref logo
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An Invariant Casein Substrate for Rennet Standardization, derivable from Diverse Sources of Cows' Milk
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