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Effet de la concentration en phospholipides de babeurre dans le lait de fromagerie sur la production et la composition de fromages allégés de type Cheddar

Sophie Turcot, Sylvie L. Turgeon and Daniel St-Gelais

Lait, 81 3 (2001) 429-442

DOI: 10.1051/lait:2001142

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