Free Access
Issue
Lait
Volume 43, Number 427, 1963
Page(s) 384 - 389
DOI https://doi.org/10.1051/lait:196342715
Lait 43 (1963) 384-389
DOI: 10.1051/lait:196342715

Valeur alimentaire du lait

Docteur J. TREMOLIERES

Président du Comité de Nutrition de la Délégation Générale à la Recherche

Abstract - It would be very advantageous that the useful microorganismes, which are destroyed by antibiotics, should be provided to the human body by food. Cheeses might be this food, because their microbial flora is important and various.