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Cited article:

Etude biochimique de la fonte des fromages. I. Mesure de la peptisation
Biochemical study of the cheese processing. I. Peptization

B. O. LEE, D. PAQUET, Ch. ALAIS

Lait, 59 589-590 (1979) 589-596

DOI: https://doi.org/10.1051/lait:1979589-59028

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