KORKH, I.; RUSKO, N.; PALIY, A.; BOIKO, N.; ADMIN, O.; PAVLICHENKO, O.; KUDRIASHOV, A.; KARBAN, Y.; PALII, N. Features of the relationship between the chemical composition of cow’s milk and its freezing point values. Problems of Cryobiology and Cryomedicine, [S. l.], v. 35, n. 3, p. 130—137, 2025. DOI: 10.15407/cryo35.03.130. Disponível em: http://www.cryo.org.ua/journal/index.php/probl-cryobiol-cryomed/article/view/2091. Acesso em: 13 dec. 2025.