Free Access
Issue
Lait
Volume 9, Number 89, 1929
Page(s) 905 - 910
DOI https://doi.org/10.1051/lait:19298944
Lait 9 (1929) 905-910
DOI: 10.1051/lait:19298944

Rapport entre la durée de l'épreuve de la réductase et le nombre des bactéries contenues dans le lait conservé à basse température

M. GRIMES

Département de la Laiterie. University College, CORK (Etat Libre d'Irlande)

Without abstract



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