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Effect of certain flavour-improving treatments of recombined-fresch milk blend on its heat stability
Effet sur la stabilité thermique des mélanges lait frais-lait reconstitué des traitements destinés à améliorer leurs qualités organoleptiques

R.M. JOSHI, A.A. PATEL and B.N. MATHUR

Lait, 66 3 (1986) 311-315

DOI: https://doi.org/10.1051/lait:1986319

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