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Influence de la pénicilline sur la qualité d'un fromage de type Gruyère fait à partir de lait de brebis
Effect of different concentrations of penicillin in ewe's milk on the quality of Gruyere type cheese

Emmanuel ANIFANTAKIS

Lait, 61 608 (1981) 530-538

DOI: https://doi.org/10.1051/lait:198160834

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