VUe d'ensemble sur les valeurs calcio-phosphoriques de 23 variétés de fromages (frais, à pâte molle, demi-dure ou ferme, fondus). Relations entre ces valeurs et les techniques de fabrication des différents fromages
Lait, 32 319-320 (1952) 607-616
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Section D. Nutritive value of milk and milk products
S. K. Kon and K. M. HenryJournal of Dairy Research 21 (2) 245 (1954)
https://doi.org/10.1017/S0022029900007342