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Contribution to collective works (Parts of books)
Laits fermentés, crèmes, beurre.
Blecker, Christophe
;
Danthine, Sabine
2000
•
In
Cours laitier
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https://hdl.handle.net/2268/59763
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Disciplines :
Food science
Author, co-author :
Blecker, Christophe
;
Université de Liège - ULiège > Chimie et bio-industries > Technologie des industries agro-alimentaires
Danthine, Sabine
;
Université de Liège - ULiège > Chimie et bio-industries > Technologie des industries agro-alimentaires
Language :
French
Title :
Laits fermentés, crèmes, beurre.
Publication date :
2000
Main work title :
Cours laitier
Publisher :
Confédération belge de l'industrie laitière, Leuven, Belgium
Pages :
1-31
Available on ORBi :
since 01 June 2010
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