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1960•Unpublished venueRequires access

Composition of milk of Latvian Red cows and the possibility of improving its quality.

G. E. Freiman

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Key concepts: Latvian, Quality (philosophy), Composition (language), Food science, Biology, Philosophy, Linguistics, Epistemology

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Composition of milk of Latvian Red cows and the possibility of improving its quality. — Research Paper | ScholarLens