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Carbon dioxide measurement in Swiss-type cheeses by coupling extraction and gas chromatography
Détermination de la teneur en dioxyde de carbone des fromages de type Suisse par couplage extraction-chromatographie en phase gazeuse

F. Girard and P. Boyaval

Lait, 74 5 (1994) 389-398

Accepted: 27 June 1994

DOI: https://doi.org/10.1051/lait:1994532

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