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Cited article:

Etude de la réaction des protéines du lait avec le "noir amido", application au dosage rapide des matières azotées du lait.
The reaction of amido black with various fractions of milk proteins

C. ALAIS, B. RIBADEAU DUMAS, L. SAINT-LEBE

Lait, 41 405-406 (1961) 241-273

DOI: https://doi.org/10.1051/lait:1961405-4068

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Ecarts observés entre les taux de protéines du lait obtenus par la méthode Kjeldahl et la méthode au noir amido, en fonction de la saison et du stade de lactation

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