Contribution a l'étude de la méthode kohler pour le dosage de la matière grasse des crèmes. caractéristiques de la matière grasse séparée dans le butyromètre. Méthodes d'analyse utilisées
Lait, 26 259-260 (1946) 289-301
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Section C. Dairy Chemistry and Physics: Part I. Chemistry and Physical Chemistry
R. Aschaffenburg and J. A. F. RookJournal of Dairy Research 16 (3) 390 (1949)
https://doi.org/10.1017/S0022029900005586