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Shortened dry period of the cow - Influence on milk composition and quality.
de Vries, Ruben
(PhD candidate)
van Hooijdonk, Toon
(Promotor)
Hettinga, Kasper
(Co-promotor)
Food Quality and Design
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/10/12
→
10/02/17
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Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Milk Quality
Food Science
100%
Cow Milk
Food Science
100%
Milk Composition
Food Science
100%
Casein
Food Science
100%
Energy Balance
Food Science
66%
Somatic Cell Count
Food Science
66%
Casein Fractions
Food Science
66%
Protein Content
Food Science
33%
Research output
Research output per year
2017
2017
2017
1
internal PhD, WU
Research output per year
Research output per year
Dry period length of dairy cows: milk composition and quality
de Vries, R.,
10 Feb 2017
, Wageningen:
Wageningen University
.
141 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Cow Milk
100%
Milk Quality
100%
Casein
100%
Milk Composition
100%
Energy Balance
66%