https://www.selleckchem.com/ALK.html
Differences in the measured characteristics between the cheeses obtained on different sampling occasions were evident. Principal component analysis separated the cheeses based on their variance in functional performance, which was found to be correlated mainly with the calcium content of the cheese. The results indicate that the manufacturing process should be tightly controlled to minimize variation in calcium content and enhance the quality consistency of the cheese.The objectives of this study were to determine the effects of pre- and postweaning
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