Free Access
Issue
Lait
Volume 8, Number 75, 1928
Page(s) 369 - 379
DOI https://doi.org/10.1051/lait:19287520
Lait 8 (1928) 369-379
DOI: 10.1051/lait:19287520

L'influence des conditions physiques de la matière grasse de la crème et de la température du barattage sur la durée de celui-ci et la teneur en matière grasse du babeurre. 1er Mémoire.

W. VAN DAM

Station expérimentale agricole de Hoorn (Hollande)

Without abstract



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First page of the article