Fromages et fromages fondus, caséines et caséinates. Détermination de la teneur en matière grasse. Méthode gravimétrique
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| Main Authors: | , |
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| Format: | Texto biblioteca |
| Language: | fre |
| Published: |
Genève (Switzerland) ISO
2022
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| Subjects: | cheese, processed cheese, casein, caseinates, lipid content, gravimetry, standards, |
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