kw.\*:("taux de solide")
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The composition, supramolecular organisation and thermal properties of milk fat : a new challenge for the quality of food productsLOPEZ, Christelle; BRIARD-BION, Valérie.Le Lait (Print). 2007, Vol 87, Num 4-5, pp 317-336, issn 0023-7302, 20 p.Conference Paper
