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L'activite enzymatique dans le caille et le serum de fromagerie. Application aux pates pressees cuites

By P.C. Maitenaz, 75 - Paris (France) Fonds de la Recherche et de la Technologie (FRT), 75 - Paris (France). Association de Coordination Technique pour l'Industrie Agro-Alimentaire, 01 - Bourg-en-Bresse (France). Institut Technique du Gruyere and 01 - Bourg-en-Bresse (France) Institut des Corps Gras

Abstract

SIGLECNRS AR 11929 / INIST-CNRS - Institut de l'Information Scientifique et TechniqueFRFranc

Topics: 06H - Food technology, food microbiology
Year: 1986
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Provided by: OpenGrey Repository
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