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quality objectivity » neutrality objectivity (Expand search), quality productivity (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
decrease milk » decrease il (Expand search), decrease risk (Expand search), decrease in (Expand search)
milk decrease » will decrease (Expand search), risk decreases (Expand search), milk increases (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), or decrease (Expand search)
quality objectivity » neutrality objectivity (Expand search), quality productivity (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
decrease milk » decrease il (Expand search), decrease risk (Expand search), decrease in (Expand search)
milk decrease » will decrease (Expand search), risk decreases (Expand search), milk increases (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), or decrease (Expand search)
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“... to increase milk production, alter milk composition, and increase the milk fat CLA content. However, few...”
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“... mL of unfermented probiotic milk) or control group (CG, 40 g of extruded corn plus 100 mL of pasteurized milk...”
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“... (SG, 40g of extruded sorghum plus 100mL of unfermented probiotic milk) or control group (CG, 40g of extruded corn plus...”
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“... evaluated at the same periods and milk yield was recorded at 2nd, 4th, 5th, 6th, 7th, and 8th weeks...”
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“... factors affect the quality and quantity of milk produced in a milk units, among them a mastitis. Mastitis...”
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“... test to measure the microbiological quality of milk. Beyond microbiological acidity, many factors can...”
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12
“... of milk is described. The samples were submitted to hydrochloric acid digestion before injection into the...”
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Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk.
“... of the artisanal Butter cheese from Marajó, manufactured with partial substitution of buffalo milk...”Access document
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