Open AccessTHE RELATIONSHIP BETWEEN GENETIC VARIANTS OF B-LACTOGLOBULIN AND K-CASEIN AND SELECTED PARAMETERS OF THE SUITABILITY OF MILK FOR CHEESE PRODUCTION
Author(s) -
Anna Wolanciuk,
Joanna Barłowska,
Zygmunt Litwińczuk,
Wioletta Sawicka-Zugaj
Publication year - 2016
Publication title -
acta scientiarum polonorum zootechnica
Language(s) - English
Resource type - Journals
eISSN - 2300-6145
pISSN - 1644-0714
DOI - 10.21005/asp.2016.15.3.05
Subject(s) - casein , food science , milk protein , milk production , genetic variants , beta lactoglobulin , cheesemaking , chemistry , biology , whey protein , biochemistry , zoology , gene , genotype
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