L'astringence, un défaut de texture dans les produits laitiers
and
Lait, 74 3 (1994) 217-240
Accepted: 09 February 1994
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.
Here is the text to be sent:
[Your name] recommends the following article:
L'astringence, un défaut de texture dans les produits laitiers
This e-mail has been sent using a form at https://lait.dairy-journal.org.