Coagulation properties (curd firmness—CF and rennet clotting time—RCT) of uninfected (Healthy), infected and the whole cow’s milk (mixture of healthy glands and the infected one) and the percent change from the healthy glands (Reference) according to infecting bacteria.
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https://figshare.com/articles/dataset/Coagulation_properties_curd_firmness_CF_and_rennet_clotting_time_RCT_of_uninfected_Healthy_infected_and_the_whole_cow_s_milk_mixture_of_healthy_glands_and_the_infected_one_and_the_percent_change_from_the_healthy_glands_Reference_according_to_infecting_bac/8410232
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资源简介：
Coagulation properties (curd firmness—CF and rennet clotting time—RCT) of uninfected (Healthy), infected and the whole cow’s milk (mixture of healthy glands and the infected one) and the percent change from the healthy glands (Reference) according to infecting bacteria.
创建时间：
2019-07-01
