Abstract
Le Lait, Dairy Science and Technology, An International Dairy Science Journal with a Worldwide Distribution and Readership
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CITATION STYLE
APA
TRIEU-CUOT, P., & GRIPON, J. C. (1983). Etude électrophorétique de la protéolyse au cours de l’affinage des fromages à pâte persillée du type bleu d’Auvergne. Le Lait, 63(625–626), 116–128. https://doi.org/10.1051/lait:1983625-62610
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