Recommend this article

You can advise a colleague about this article by filling this form below.
Your colleague will receive an e-mail containing your message and a link to the selected article.

Message information

Your name:

Your e-mail address:

Your colleague's e-mail address:

Please enter the letters displayed:

Here is the text to be sent:

[Your name] recommends the following article:

Microbiological stabilization of whey by cross flow microfiltration
Épuration bactérienne du lactosérum par microfiltration tangentielle

G. Mucchetti and P. Taglietti

Lait, 73 1 (1993) 79-84

Accepted: 12 October 1992

DOI: https://doi.org/10.1051/lait:199315

This e-mail has been sent using a form at https://lait.dairy-journal.org.

Back to the article

Le Lait

Mentions légales
Contacts
Privacy policy

A Vision4Press website