Free Access
Issue
Lait
Volume 4, Number 38, 1924
Page(s) 638 - 640
DOI https://doi.org/10.1051/lait:19243835
Lait 4 (1924) 638-640
DOI: 10.1051/lait:19243835

Phénomènes de diffusion des constituants du lait dans un gel de gélose

J.-J. VANDEVELDE

Professeur à l'Institut agronomique Supérieure de l'Etat, à Gand

Without abstract



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