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Cited article:

La chaleur massique du lait entier et écrémé de 50° C à 140° C
The specific heat capacity of whole and skimmed milk between 50 and 140° C

A.J. BERTSCH, A. LELUBRE, M. CAVARROC

Lait, 62 615-616 (1982) 265-275

DOI: https://doi.org/10.1051/lait:1982615-61617

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