Free Access
Issue
Lait
Volume 10, Number 91, 1930
Page(s) 1 - 21
DOI https://doi.org/10.1051/lait:1930911
Lait 10 (1930) 1-21
DOI: 10.1051/lait:1930911

L'analyse du jus de fromage comme moyen de déterminer le degré de la maturation

E. SANDBERG, E. HAGLUND and C. BARTHEL

Sections de bactériologie et de laiterie de la Station Centrale d'Expériences Agricoles à Experimentalfältet, Stockholm

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First page of the article