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Cited article:

Sur la nature des grains microscopiques dans les fromages

O. LAXA

Lait, 7 66 (1927) 521-525

DOI: https://doi.org/10.1051/lait:19276626

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Physical Techniques for the Study of Food Biopolymers

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Observations on the microscopic crystalline inclusions in Cheddar cheese

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