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Association of cheesemaking characteristics with genetic variants of k-casein and b-lactoglobulin from milk of four breeds of dairy cattle

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:zp38wf989
Date January 1997
CreatorsWan, Xiaochun.
ContributorsNg-Kwai-Hang, K. F. (advisor)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationProquest: MQ44311, Pid: 20293

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