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Etude biochimique de la fonte des fromages. I. Mesure de la peptisation
Biochemical study of the cheese processing. I. Peptization

B. O. LEE, D. PAQUET and Ch. ALAIS

Lait, 59 589-590 (1979) 589-596

DOI: 10.1051/lait:1979589-59028

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