Free Access
Issue
Lait
Volume 7, Number 62, 1927
Page(s) 126 - 140
DOI https://doi.org/10.1051/lait:1927629
Lait 7 (1927) 126-140
DOI: 10.1051/lait:1927629

Production d'une odeur et d'une saveur de "caramel" dans les produits laitiers par le Streptococcus Lactis (lister)

W. SADLER

b.s.a., m. Sc. Professeur de Laiterie à l'Université de la Colombie Britannique, à Vancouver (Canada)

Without abstract



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First page of the article