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Le dosage de la matière grasse dans les fromages. Etude critique de la méthode en usage au Laboratoire Municipal. Comparaison avec la méthode internationale Schmid-Bondzynski-Ratzlaff

L. MARTELLI, I. SAENZ-LASCANO-RUIZ, J. HELIE and J. MONVOISIN

Lait, 43 425-426 (1963) 250-261

DOI: 10.1051/lait:1963425-42610

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L. MARTELLI

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