Le Lait

EDPS Account

Search

Etude biochimique de la fonte des fromages. III. Evolution des acides aminés libres et de la digestibilité in vitro des protéines
Biochemical study of the cheese processing. III. Evolution of free aminoacide and "in vitro" digestibility of the proteins

B. O. LEE and C. ALAIS

Lait, 61 603-604 (1981) 140-148

DOI: 10.1051/lait:1981603-6049

This search tool will display articles in our database by authors of the selected article:

Select your author(s):

B. O. LEE

C. ALAIS

Search method:

Articles written by ALL the selected authors (AND)

Articles written by ANY OF the selected authors (OR)