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La teneur en lysine totale et disponible du lait, des fromages et des produits de boulangerie ayant subi un traitement industriel

A. DE VUYST, W. VERVACK, H. CHARLIER and V. JADIN

Lait, 52 517 (1972) 444-453

DOI: 10.1051/lait:197251725

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A. DE VUYST

W. VERVACK

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V. JADIN

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