Free Access
Issue
Lait
Volume 8, Number 80, 1928
Page(s) 897 - 902
DOI https://doi.org/10.1051/lait:19288049
Lait 8 (1928) 897-902
DOI: 10.1051/lait:19288049

L'influence de la concentration des albuminoides solubles de la crème acidifiée sur la teneur en matière grasse du babeurre et sur la durée du barattage

W. VAN DAM

Without abstract



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First page of the article