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Cited article:

Effect of pH and sodium chloride on the viscosity of skim milk retentates
Influence du pH et du chlorure de sodium sur la viscosité de rétentats de lait écrémé

M.H. ABD EL-SALAM, S. EL-SHIBINY, M.B. MAHFOUZ, H.F. EL-DEIN

Lait, 67 1 (1987) 111-119

DOI: https://doi.org/10.1051/lait:198717

PDF (1.330 MB)

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