Free Access
Issue
Lait
Volume 6, Number 53, 1926
Page(s) 170 - 180
DOI https://doi.org/10.1051/lait:1926539
Lait 6 (1926) 170-180
DOI: 10.1051/lait:1926539

Les présures commerciales dans la fabrication des fromages à pâte cuite

G. GUITTONNEAUa, J. KEILLINGb and A. BARRETc

a  Directeur de station. Institut des recherches agronomiques (Station des recherches laitières de Poligny)
b  Préparateur. Institut des recherches agronomiques (Station des recherches laitières de Poligny)
c  Chargé de mission. Institut des recherches agronomiques (Station des recherches laitières de Poligny)

Without abstract



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First page of the article