Heat stability of buffalo milk as affected by the addition of urea and glyceraldehydes

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dc.contributor.authorRajput, Y. S.en_US
dc.contributor.authorBhavadasan, M. K.en_US
dc.contributor.authorSingh, A.en_US
dc.contributor.authorGanguli, N. C.en_US
dc.date.accessioned2014-03-02T11:17:10Z
dc.date.available2014-03-02T11:17:10Z
dc.date.issued1982
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/48928
dc.language.isoenen_US
dc.pages6en_US
dc.relation.volumeNz. J Dairy Sci&Tech. 17(5), 1982. p.185-190;
dc.subject.agrotagsanimal husbandry, organic compounds, tolerance, livestock, milk, economic systems, milk products, biological phenomena, sampling, concentratesen_US
dc.titleHeat stability of buffalo milk as affected by the addition of urea and glyceraldehydesen_US
dc.typeArticleen_US
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