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Effect of pH and sodium chloride on the viscosity of skim milk retentates
Influence du pH et du chlorure de sodium sur la viscosité de rétentats de lait écrémé

M.H. ABD EL-SALAM, S. EL-SHIBINY, M.B. MAHFOUZ and H.F. EL-DEIN

Lait, 67 1 (1987) 111-119

DOI: 10.1051/lait:198717

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