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Fig. 9. Dry mass (A), fat (B), protein (C) and sugar (D) content of milk produced by mice exposed to hot (30°C), warm (21°C) and cold (8°C) temperatures. Milk composition data refer to day 15 of lactation. Bars are means + 1 S.D. (N as in text). Different letters above bars indicate significant differences between the temperatures (P<0.05), as assessed by ANOVA followed by Tukey pairwise comparisons.





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