Library

eCommons

 

Composition of Milk in New York State

Simple item page
dc.contributor.authorHerrington, B.
dc.contributor.authorSherbon, J.
dc.contributor.authorLedford, R.
dc.contributor.authorHoughton, G.
dc.date.accessioned2006-12-21T19:03:23Z
dc.date.available2006-12-21T19:03:23Z
dc.date.issued1972-12
dc.description.abstractA prime reason for research on the composition of milk is that milk and milk products are vitally important in human nutrition. In addition to milk and milk products being directly consumed, milk components are included in numerous convenience food formulations. Further, the price of fluid milk in New York, now partially determined by its fat content, may, or should be, revised to reflect the nutritional value of milk proteins.en_US
dc.format.extent1638120 bytes
dc.format.mimetypeapplication/pdf
dc.identifier.urihttps://hdl.handle.net/1813/4050
dc.language.isoen_USen_US
dc.publisherNew York State Agricultural Experiment Stationen_US
dc.relation.ispartofseriesNew York's Food and Life Sciences Bulletinen_US
dc.relation.ispartofseries18en_US
dc.subjectmilken_US
dc.subjectmilk compositionen_US
dc.titleComposition of Milk in New York Stateen_US
dc.typeperiodicalen_US

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
FLS-018.pdf
Size:
1.56 MB
Format:
Adobe Portable Document Format
Download

Collections

Food and Life Sciences Bulletin