Fermeté et aptitude à la fusion de fromages fondus avec ajout de concentrés de protéines de lactosérum
Lait, 73 4 (1993) 381-388
Accepted: 17 May 1993
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: