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Cited article:

Contribution a l'étude d'une méthode d'identification des laits et fromages au moyen de l'électrophorèse sur gel de polyacrylamide (fin)

L. ASSENAT

Lait, 47 468 (1967) 495-502

DOI: https://doi.org/10.1051/lait:196746819

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

Electrophoresis

Richard D. Strickland
Analytical Chemistry 42 (5) 32 (1970)
https://doi.org/10.1021/ac60287a015

Food

Katherine G. Sloman, Arthur K. Foltz and James A. Yeransian
Analytical Chemistry 41 (5) 63 (1969)
https://doi.org/10.1021/ac60274a001