Free Access
Issue
Lait
Volume 8, Number 76, 1928
Page(s) 474 - 482
DOI https://doi.org/10.1051/lait:19287626
Lait 8 (1928) 474-482
DOI: 10.1051/lait:19287626

Expériences techniques concernant l'influence de la réfrigération à très basse température sur la consistance du beurre, immédiatement après sa préparation, et la teneur en matière grasse du babeurre

W. VAN DAM

Without abstract



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