Cite
HARVARD Citation
Li, X. et al. (2019). Change in Chemical Composition of Simmental Crossbred Cattle Milk Improved its Physicochemical, Nutritional, and Processed Properties. Journal of food science. 84 (6), pp. 1322-1330. [Online].
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Li, X. et al. (2019). Change in Chemical Composition of Simmental Crossbred Cattle Milk Improved its Physicochemical, Nutritional, and Processed Properties. Journal of food science. 84 (6), pp. 1322-1330. [Online].