IMPROVING MILK QUALITY BY IMPROVING TEAT CONDITION - A NEW METHOD FOR MEASURING TEAT TISSUE-REACTIONS TO MILKING

被引：0
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作者：
HAMANN, J
NIPP, B
MEIN, GA
机构：
来源：
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1988年 / 43卷 / 10期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：651 / 653
页数：3
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