Free Access
Issue
Lait
Volume 4, Number 32, 1924
Page(s) 89 - 105
DOI https://doi.org/10.1051/lait:1924326
Lait 4 (1924) 89-105
DOI: 10.1051/lait:1924326

La pasteurisation à basse température. Ses avantages et ses applications dans l'approvisionnement des agglomérations en lait de grande consommation, dans la beurrerie et la fromagerie

E. VAILLANT

Ingénieur agronome, Conseiller technique de laiterie

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