Datasets:
yuanchuan
/
annotated_reference_strings

Dataset card Data Studio Files
xet
Community
2
source
stringclasses
1 value
lang
stringclasses
1 value
entry_type
stringclasses
1 value
doi_prefix
stringclasses
15 values
csl_style
stringclasses
17 values
content
stringlengths
95
1.87k
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>TAUSSIG, S.</author> <year>(1935).</year> <title>Lexactitude des différentes méthodes de controle laitier.</title> <container-title>Le Lait,</container-title> <volume>15</volume> <issue>(150),</issue> <page>1087–1101.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>THIEULIN, G.</author> <year>(1936).</year> <title>Lhygiène du lait en France.</title> <container-title>Le Lait,</container-title> <volume>16</volume> <issue>(154),</issue> <page>337–356.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>TOUBEAU, M.</author> <year>(1934).</year> <title>La nouvelle loi sur les produits laitiers.</title> <container-title>Le Lait,</container-title> <volume>14</volume> <issue>(140),</issue> <page>1068–1070.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>TUCKEY, S. L., RUEHE, H. A., & CLARK, G. L.</author> <year>(1934).</year> <title>Application des rayons X aux recherches de technologie laitière.</title> <container-title>Le Lait,</container-title> <volume>14</volume> <issue>(139),</issue> <page>942–950.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>URBACH, C.</author> <year>(1935).</year> <title>Les méthodes de photométrie par degrés dans lexamen du lait et des produits de laiterie (1re communication).</title> <container-title>Le Lait,</container-title> <volume>15</volume> <issue>(142),</issue> <page>129–141.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>VAILLANT, E.</author> <year>(1935).</year> <title>Méthode sure et rapide dappréciation des laits destinés à la pasteurisation.</title> <container-title>Le Lait,</container-title> <volume>15</volume> <issue>(149),</issue> <page>961–970.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>VAILLANT, M. E.</author> <year>(1936).</year> <title>Observations pratiques sur le rendement en fromagerie.</title> <container-title>Le Lait,</container-title> <volume>16</volume> <issue>(154),</issue> <page>360–383.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>VELU, H., ZOTTNER, & BELLE, G.</author> <year>(1934).</year> <title>Composition des laits et hygiène de la production laitière au maroc.</title> <container-title>Le Lait,</container-title> <volume>14</volume> <issue>(136),</issue> <page>572–579.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>VIVARIO, R., & BENEDEN, G. V.</author> <year>(1936).</year> <title>Étude chimique des beurres.</title> <container-title>Le Lait,</container-title> <volume>16</volume> <issue>(152),</issue> <page>113–118.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>VLADESCO, R.</author> <year>(1935).</year> <title>Une technique simple permettant lanalyse complète du lait dans un échantillon assez réduit de ce liquide.</title> <container-title>Le Lait,</container-title> <volume>15</volume> <issue>(144),</issue> <page>363–369.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>WINKLER, W.</author> <year>(1935).</year> <title>La stabilisation du lait par la désacidification électrique.</title> <container-title>Le Lait,</container-title> <volume>15</volume> <issue>(145),</issue> <page>505–508.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>WRIGHT, N. C.</author> <year>(1935).</year> <title>De quelques conséquences de la pasteurisation obligatoire.</title> <container-title>Le Lait,</container-title> <volume>15</volume> <issue>(149),</issue> <page>980–983.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>YALE, W.</author> <year>(1935).</year> <title>La pasteurisation à température élevée de courte durée aux états-unis.</title> <container-title>Le Lait,</container-title> <volume>15</volume> <issue>(145),</issue> <page>466–479.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>ALLARD, E. U.</author> <year>(1938).</year> <title>Lhygiène du lait au Canada.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(178),</issue> <page>813–822.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BAETSLÉ, R.</author> <year>(1937).</year> <title>Lidentification du lait neutralisé.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(162),</issue> <page>141–147.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BARKWORTH, H.</author> <year>(1937).</year> <title>Méthode de frost modifiée par Van Oijen.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(168),</issue> <page>810–814.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BARTHÉLEMI, G.</author> <year>(1936).</year> <title>Lobturation des cruches, pots, bidons a lait.</title> <container-title>Le Lait,</container-title> <volume>16</volume> <issue>(157),</issue> <page>705–711.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BARTHÉLEMI, G.</author> <year>(1938).</year> <title>Lorganisation du controle hygiénique du lait.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(175),</issue> <page>462–473.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BAUDEAU, H.</author> <year>(1936).</year> <title>Le controle hygiénique du lait à Nancy.</title> <container-title>Le Lait,</container-title> <volume>16</volume> <issue>(159),</issue> <page>946–956.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BOGDANOW, W. M.</author> <year>(1938).</year> <title>Le phénomène de “lextensibilité” des ferments.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(176),</issue> <page>576–582.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BONADONNA, T.</author> <year>(1936).</year> <title>Le son de riz dans lalimentation des vaches laitières.</title> <container-title>Le Lait,</container-title> <volume>16</volume> <issue>(158),</issue> <page>811–832.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BONADONNA, T.</author> <year>(1937).</year> <title>Le son de riz vierge dans lalimentation des vaches laitières - expériences de 1936.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(170),</issue> <page>1025–1040.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BRIOUX, CH., & JOUIS, EDG.</author> <year>(1938).</year> <title>Le diacétyle dans les beurres normands.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(171),</issue> <page>11–22.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BROCHOT, F.</author> <year>(1938).</year> <title>La congélation du beurre.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(171),</issue> <page>23–43.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BROCHU, E., PANISSET, M., & VEILLEUX, M.</author> <year>(1938).</year> <title>Rapport dun travail dexpérimentation sur le controle de la mammite streptococcique par la vaccination curative et préventive et quelques mesures hygiéniques.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(172),</issue> <page>131–145.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BROUWER, E., & MARTIN, J.</author> <year>(1938).</year> <title>De la production de lait alcalin et de l{\textquotesingle}augmentation de l{\textquotesingle}indice d{\textquotesingle}iode de la mati{\`{e}}re grasse du lait cons{\’{e}}cutives a l{\textquotesingle}injection sous-cutanee d{\textquotesingle}$\upalpha$-dinitroph{\’{e}}nol.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(174),</issue> <page>337–347.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BURG, B. V. D., & HABERS, L.</author> <year>(1937).</year> <title>La valeur du dosage volumétrique au métanal de la matière albuminoide du lait.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(168),</issue> <page>805–809.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BURUIANA, L.</author> <year>(1936).</year> <title>La recherche et le dosage de lurine dans le lait.</title> <container-title>Le Lait,</container-title> <volume>16</volume> <issue>(157),</issue> <page>698–705.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BÉRARD, H. L., ROSELL, J. M., & TURGEON, J.</author> <year>(1936).</year> <title>Linfluence de lalimentation des vaches laitières sur la production de lait de bonne qualité industrielle.</title> <container-title>Le Lait,</container-title> <volume>16</volume> <issue>(160),</issue> <page>1068–1083.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>CHOLLET, A., & CAMUS, A.</author> <year>(1937).</year> <title>Etude de la matière grasse du lait de chèvre. Son application éventuelle à la recherche du mélange : Lait de chèvre et lait de vache.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(162),</issue> <page>135–141.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>DAVIES, B.</author> <year>(1937).</year> <title>Lapprovisionnement en lait de la nation. production hygiénique et controle.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(165),</issue> <page>449–463.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>DEAL, J. L. Y.</author> <year>(1937).</year> <title>Lactation et glycémie.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(162),</issue> <page>113–122.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>DEHOVE, R., & DESSIRIER, L.</author> <year>(1938).</year> <title>Recherche et dosage du diacétyle dans les beurres.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(172),</issue> <page>150–153.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>DIATCHENKO, PH.</author> <year>(1938).</year> <title>Laine artificielle de caséine.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(173),</issue> <page>233–240.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>DORNER, W.</author> <year>(1938).</year> <title>Du role des bactéries dans le lait destiné à la fabrication du fromage de gruyère ou dEmmental.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(175),</issue> <page>449–455.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>DORNER, W., & THOENI, M.</author> <year>(1937).</year> <title>Recherches sur la fermentation secondaire puante ou pourriture grise du fromage de Gruyère et dEmmental.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(166),</issue> <page>561–569.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>GENIN, G.</author> <year>(1937).</year> <title>Lindustrie laitière en Angleterre et la politique du gouvernement britannique.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(170),</issue> <page>1058–1060.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>GIROUX, J.</author> <year>(1937).</year> <title>Lépuration du lait dans lindustrie laitière. nécessité de la filtration ou de lépuration centrifuge. Avantages et inconvénients.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(164),</issue> <page>354–367.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>GORIAEW, M.</author> <year>(1936).</year> <title>Viscosité de la matière grasse du beurre.</title> <container-title>Le Lait,</container-title> <volume>16</volume> <issue>(159),</issue> <page>943–945.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>GORINI, C.</author> <year>(1938).</year> <title>Un ensilage lactique thermophile pasteurisé.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(177),</issue> <page>673–681.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>GUITTONNEAU, G., MOCQUOT, G., & EYRARD, A.</author> <year>(1938).</year> <title>Recherches sur la pasteurisation des laits de consommation, 1er mémoire, Choix dun milieu de culture pour la numération des germes microbiens.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(173),</issue> <page>225–233.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>GÉNIN, G.</author> <year>(1936).</year> <title>Lemploi des récipients en bois pour le transport du lait.</title> <container-title>Le Lait,</container-title> <volume>16</volume> <issue>(158),</issue> <page>841–846.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>GÉNIN, G.</author> <year>(1937).</year> <title>Laugmentation des propriétés antirachitiques du lait par les radiations lumineuses.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(161),</issue> <page>47–49.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>GÉNIN, G.</author> <year>(1938).</year> <title>Les progrès de lindustrie américaine des composés de lacide lactique.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(171),</issue> <page>43–45.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>HOTON, L.</author> <year>(1937).</year> <title>Recherches sur lidentification de la graisse de coco (cocose ou cocoline) dans le beurre.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(161),</issue> <page>19–26.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>KARSTEN, A.</author> <year>(1937).</year> <title>Les nouveaux microscopes a chambre photographique. Les progrès quils permettent de réaliser dans lexamen du lait et des produits laitiers.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(164),</issue> <page>337–347.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>KARSTEN, A.</author> <year>(1938).</year> <title>Limportance du cuivre comme matériau pour la construction des appareils employés en laiterie.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(172),</issue> <page>145–149.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>KAYSER, M. E.</author> <year>(1938).</year> <title>Loffice collecteur de lait féminin à Erfurt.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(178),</issue> <page>805–812.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>KON, S. K.</author> <year>(1937).</year> <title>Revue biennale des progrès de la science laitière. La valeur nutritive du lait et des produits laitiers.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(169),</issue> <page>929–946.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>KOPACZEWSKI, W.</author> <year>(1936).</year> <title>Gélification de la caséine dans ses rapports avec celle du lait.</title> <container-title>Le Lait,</container-title> <volume>16</volume> <issue>(158),</issue> <page>801–810.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>KRENN, J.</author> <year>(1938).</year> <title>Chaudières à fromage en acier inoxydable.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(171),</issue> <page>1–10.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>KVATCHKOFF, I.</author> <year>(1937).</year> <title>Considérations sur le lait caillé bulgare de brebis (Kisselo Mleko ou Kvasseno Mleko).</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(165),</issue> <page>472–488.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>KVETON, M.</author> <year>(1938).</year> <title>Les changements chimiques pendant la fusion des fromages naturels.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(176),</issue> <page>561–575.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>LEIBOVITCH, B.</author> <year>(1937).</year> <title>Emploi de la teinture de gaiac dans le controle de la pasteurisation.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(165),</issue> <page>463–472.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>LEROY, A. M.</author> <year>(1937).</year> <title>Une méthode rapide de dosage des matières azotées totales dans le lait à lusage des controleurs laitiers.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(163),</issue> <page>230–235.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>LIPSKA, I.</author> <year>(1937).</year> <title>Les colibacilles et les bactériophages du lait de consommation en nature à Varsovie.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(163),</issue> <page>236–241.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>MANTOVANI, G.</author> <year>(1938).</year> <title>Méthode pratique pour mettre en évidence ladjonction du lait de vache au lait de chèvre.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(173),</issue> <page>240–243.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>MASEK, J.</author> <year>(1936).</year> <title>Linfluence de lage du lait sur la sensibilité de la réaction de storch.</title> <container-title>Le Lait,</container-title> <volume>16</volume> <issue>(159),</issue> <page>941–942.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>MASSOT, A., & LESTRA, H.</author> <year>(1936).</year> <title>Le dosage des chlorures dans les laits.</title> <container-title>Le Lait,</container-title> <volume>16</volume> <issue>(157),</issue> <page>723–725.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>MOSTAFA, E. G.</author> <year>(1937).</year> <title>La fermentation du fromage égyptien “Mich”.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(168),</issue> <page>819–820.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>MOULIN, A.</author> <year>(1937).</year> <title>Les boissons fermentées de lait.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(169),</issue> <page>946–949.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>NEUKOMM, A.</author> <year>(1938).</year> <title>Contribution a létude de la bactériothérapie lactique, Ferments lactiques et laits fermentés.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(174),</issue> <page>353–371.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>NIEMCZYCKI, S., & GERHARDT, K.</author> <year>(1936).</year> <title>Lammoniaque du lait et son dosage.</title> <container-title>Le Lait,</container-title> <volume>16</volume> <issue>(160),</issue> <page>1049–1061.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>PIEN, J.</author> <year>(1937).</year> <title>Vitamines et stérilisation sous vide.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(161),</issue> <page>27–46.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>PIEN, J.</author> <year>(1938).</year> <title>Caractères distinctifs des poudres de lait écrémé, poudres solubles - poudres Hatmaker.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(174),</issue> <page>347–353.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>PIEN, J., & BAISSE, J.</author> <year>(1936).</year> <title>La théorie de la désacidificatlon électrique du lait.</title> <container-title>Le Lait,</container-title> <volume>16</volume> <issue>(159),</issue> <page>921–941.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>PIKLER, L.</author> <year>(1938).</year> <title>Une théorie physico-chimique de lallaitement artificiel.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(177),</issue> <page>681–698.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>PISSAREWSKY, J. Y.</author> <year>(1936).</year> <title>Contribution a létude du lait de bufflesse. Production, propriétés et composition, dérivés (Fin).</title> <container-title>Le Lait,</container-title> <volume>16</volume> <issue>(157),</issue> <page>711–723.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>POLONOVSKI, M.</author> <year>(1937).</year> <title>Modifications physico-chimiques des constituants du lait au cours de la concentration en présence de sirop de sucre.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(167),</issue> <page>699–707.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>REWALD, B.</author> <year>(1937).</year> <title>Teneur du lait en phosphatides.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(163),</issue> <page>225–229.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>RIVIÈRE, R. D. D. L., & KOSSOVITCH, N.</author> <year>(1938).</year> <title>Groupes de laits.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(175),</issue> <page>474–481.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>ROSELL, J. M.</author> <year>(1937).</year> <title>Méthodes actuelles de fabrication du beurre danois.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(161),</issue> <page>1–19.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>TAPERNOUX, A.</author> <year>(1936).</year> <title>Quelques observations concernant laction de la solution de chlorure de calcium pour réfractométrie sur les laits additionnés de carbonates alcalins.</title> <container-title>Le Lait,</container-title> <volume>16</volume> <issue>(158),</issue> <page>832–840.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>TAPERNOUX, A.</author> <year>(1937).</year> <title>La production dun lait propre et sain à la ferme.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(163),</issue> <page>241–259.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>TOUBEAU, M.</author> <year>(1937).</year> <title>Hygiène alimentaire et répression des fraudes.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(168),</issue> <page>801–805.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>TRILLAT, M.</author> <year>(1938).</year> <title>A propos de lemploi de la caséine dans la fabrication des matières plastiques.</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(171),</issue> <page>45–47.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>VERGE, J., & THIEULIN, G.</author> <year>(1937).</year> <title>Lutilisation des laits tuberculeux.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(164),</issue> <page>348–354.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>VIEILLY, J., & HARDER, J.</author> <year>(1937).</year> <title>Actinisation du lait.</title> <container-title>Le Lait,</container-title> <volume>17</volume> <issue>(166),</issue> <page>576–591.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>ZAPATERO, E.</author> <year>(1936).</year> <title>Le controle hygiénique du lait. Une méthode pratique et simple de colimétrie.</title> <container-title>Le Lait,</container-title> <volume>16</volume> <issue>(157),</issue> <page>689–698.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>ALLARD, E. U.</author> <year>(1938).</year> <title>Lhygiène du lait au Canada (Fin).</title> <container-title>Le Lait,</container-title> <volume>18</volume> <issue>(179),</issue> <page>919–930.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BALAVOINE, P.</author> <year>(1939).</year> <title>Sur les beurres anormaux.</title> <container-title>Le Lait,</container-title> <volume>19</volume> <issue>(190),</issue> <page>1027–1030.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BARTHÉLEMI, G.</author> <year>(1941).</year> <title>La précipitation spécifique des lactoprotéines comme moyen de controle du chauffage du lait.</title> <container-title>Le Lait,</container-title> <volume>21</volume> <issue>(207–208),</issue> <page>225–233.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BEAU, M.</author> <year>(1941).</year> <title>La caséine et la présure.</title> <container-title>Le Lait,</container-title> <volume>21</volume> <issue>(204–206),</issue> <page>113–137.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BONNET, J.</author> <year>(1941).</year> <title>Dosage du saccharose et du lactose dans le lait condensé sucré.</title> <container-title>Le Lait,</container-title> <volume>21</volume> <issue>(204–206),</issue> <page>150–152.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BOURGEOIS, J.</author> <year>(1940).</year> <title>Au sujet des analyses de fromages.</title> <container-title>Le Lait,</container-title> <volume>20</volume> <issue>(193–194),</issue> <page>134–142.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BRIGANDO, J.</author> <year>(1941).</year> <title>La caséine et ses dérivés plastiques.</title> <container-title>Le Lait,</container-title> <volume>21</volume> <issue>(201–203),</issue> <page>17–28.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BROUWER, E., MEYKNECHT, E. A. M., & DIJKSTRA, N. D.</author> <year>(1939).</year> <title>De la vitamine A et du carotène dans la conservation du lait et de la crème sous pression doxygène élevée (procédé Hofius).</title> <container-title>Le Lait,</container-title> <volume>19</volume> <issue>(187),</issue> <page>673–686.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BURUIANA, L.</author> <year>(1939).</year> <title>Le taux de lacide ascorbique dans le lait de quelques mammifères.</title> <container-title>Le Lait,</container-title> <volume>19</volume> <issue>(185),</issue> <page>449–454.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>BURUIANA, L., & FURTUNESCO, A.</author> <year>(1941).</year> <title>Remarques sur le dosage des phosphatides du lait.</title> <container-title>Le Lait,</container-title> <volume>21</volume> <issue>(201–203),</issue> <page>8–14.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>CECILIA, C. A.</author> <year>(1940).</year> <title>Le controle hygiénique du “lait concentré sucré”.</title> <container-title>Le Lait,</container-title> <volume>20</volume> <issue>(195–196),</issue> <page>271–279.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>COUTURIER, H.</author> <year>(1939).</year> <title>Dosage de la matière grasse dans les fromages.</title> <container-title>Le Lait,</container-title> <volume>19</volume> <issue>(189),</issue> <page>918–924.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>DAVIES, W. L.</author> <year>(1939).</year> <title>Progrès récents en chimle laitière.</title> <container-title>Le Lait,</container-title> <volume>19</volume> <issue>(185),</issue> <page>468–491.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>DORNER, W.</author> <year>(1939).</year> <title>Recherches sur les bactéries propioniques.</title> <container-title>Le Lait,</container-title> <volume>19</volume> <issue>(189),</issue> <page>897–918.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>DÉRIBÉRÉ, M.</author> <year>(1942).</year> <title>La fluorescence du lait.</title> <container-title>Le Lait,</container-title> <volume>22</volume> <issue>(214–216),</issue> <page>122–134.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>EL-GHERIANY, G., & KIANI, S.</author> <year>(1941).</year> <title>Le controle bactériologique de l"ice-cream".</title> <container-title>Le Lait,</container-title> <volume>21</volume> <issue>(201–203),</issue> <page>14–17.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>FAILLA, G.</author> <year>(1939).</year> <title>Influence des manipulations et de la température de conservation sur le contenu en vitamine C du lait destiné à lalimentation humaine.</title> <container-title>Le Lait,</container-title> <volume>19</volume> <issue>(185),</issue> <page>455–461.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>FERRANDO, R.</author> <year>(1941).</year> <title>Une race des états du levant sous mandat francais : la race bovine bélédie.</title> <container-title>Le Lait,</container-title> <volume>21</volume> <issue>(209–210),</issue> <page>346–361.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>FLORENTIN, D.</author> <year>(1939).</year> <title>Le dosage de la matière grasse dans les fromages.</title> <container-title>Le Lait,</container-title> <volume>19</volume> <issue>(181),</issue> <page>25–29.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>FOURNIER, A.</author> <year>(1939).</year> <title>Sur les altérations acidogènes du lait.</title> <container-title>Le Lait,</container-title> <volume>19</volume> <issue>(186),</issue> <page>576–585.</page>
crossref
en
article
10.1051
cambridge-university-press-author-date
<author>FOURNIER, A.</author> <year>(1940).</year> <title>Sur la congélation du lait.</title> <container-title>Le Lait,</container-title> <volume>20</volume> <issue>(197),</issue> <page>390–402.</page>