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Cited article:

Sur la valeur de la méthode Schmid-Bondzynski-Ratzlaff

A.J. SWAVING

Lait, 19 186 (1939) 573-575

DOI: https://doi.org/10.1051/lait:193918624

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This article has been cited by the following article(s):

Section C. Dairy Chemistry

Journal of Dairy Research 11 (1) 84 (1940)
DOI: 10.1017/S0022029900003241
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Beziehung des physikalisch-chemischen Zustandes der Lactose zur Ätherextrahierbarkeit des Fettes bei Vollmilchpulvern verschiedener Herstellungsart

A. Schloemer and G. Catravas
Zeitschrift für Untersuchung der Lebensmittel 79 (5) 459 (1940)
DOI: 10.1007/BF01976075
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