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Fractionnement de la matière grasse laitière par cristallisation simple et son utilisation dans la fabrication de beurres mous
J. Makhlouf, J. Arul, A. Boudreau, P. Verret and M.R. Sahasrabudhe Canadian Institute of Food Science and Technology Journal 20(4) 236 (1987) https://doi.org/10.1016/S0315-5463(87)71194-8