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yuanchuan
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annotated_reference_strings

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crossref
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cambridge-university-press-author-date
<author>MOREAU, R.</author> <year>(1947).</year> <title>Analyse des crèmes. Modification du Modus opérandi Koehler-Bacot.</title> <container-title>Le Lait,</container-title> <volume>27</volume> <issue>(265–266),</issue> <page>257–258.</page>
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<author>MOREL, M., & BARATTE, J.</author> <year>(1943).</year> <title>Teneur du lait dela vache en vitamine P.P.</title> <container-title>Le Lait,</container-title> <volume>23</volume> <issue>(224–226),</issue> <page>147–149.</page>
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article
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<author>MULLER-HOESSLI, E.</author> <year>(1944).</year> <title>Le calcul de lextrait sec du lait.</title> <container-title>Le Lait,</container-title> <volume>24</volume> <issue>(239–240),</issue> <page>310–312.</page>
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article
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<author>PIEN, J.</author> <year>(1943).</year> <title>Le dosage de la matière grasse des crèmes. Méthode industrielle et méthode dexpertise.</title> <container-title>Le Lait,</container-title> <volume>23</volume> <issue>(221–223),</issue> <page>18–22.</page>
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<author>PIEN, J.</author> <year>(1944).</year> <title>Sur la résistance des vitamines à laction de la chaleur.</title> <container-title>Le Lait,</container-title> <volume>24</volume> <issue>(231–233),</issue> <page>1–23.</page>
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<author>PIEN, J.</author> <year>(1945).</year> <title>les bases techniques de la définition légale et de la fabrication des fromages.</title> <container-title>Le Lait,</container-title> <volume>25</volume> <issue>(241–243),</issue> <page>1–17.</page>
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<author>PIEN, J.</author> <year>(1948).</year> <title>Sur lutilisation de la chloropicrine en laiterie.</title> <container-title>Le Lait,</container-title> <volume>28</volume> <issue>(271–272),</issue> <page>1–21.</page>
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<author>PINO, A.</author> <year>(1947).</year> <title>Recherches sur les variations du taux du lactose dans le lait de vache pendant le travail.</title> <container-title>Le Lait,</container-title> <volume>27</volume> <issue>(263–264),</issue> <page>113–121.</page>
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<author>ROCHAIX, A., & SIMON, P.</author> <year>(1945).</year> <title>Antagonisme du colibacille et des bactéries putrides dans le lait contaminé.</title> <container-title>Le Lait,</container-title> <volume>25</volume> <issue>(244–246),</issue> <page>144–147.</page>
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<author>STOIAN, C.</author> <year>(1947).</year> <title>Contribution à la connaissance du beurre de brebis (beurre de cashcaval) préparé en Roumanie.</title> <container-title>Le Lait,</container-title> <volume>27</volume> <issue>(267),</issue> <page>342–352.</page>
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article
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<author>TAPERNOUX, A.</author> <year>(1943).</year> <title>Réflexions sur la législation francaise concernant les laits concentrés et les laits en poudre.</title> <container-title>Le Lait,</container-title> <volume>23</volume> <issue>(221–223),</issue> <page>1–15.</page>
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<author>TAPERNOUX, A.</author> <year>(1947).</year> <title>Quelques problemes dactualité concernant lhygiene du lait et lindustrie laitière.</title> <container-title>Le Lait,</container-title> <volume>27</volume> <issue>(268),</issue> <page>466–477.</page>
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<author>TERROINE, E.</author> <year>(1947).</year> <title>Discours prononcé a la séance de cloture de la conférence du lait.</title> <container-title>Le Lait,</container-title> <volume>27</volume> <issue>(261–262),</issue> <page>1–8.</page>
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<author>THIEULIN, G.</author> <year>(1943).</year> <title>Lembouteillage du lait en France.</title> <container-title>Le Lait,</container-title> <volume>23</volume> <issue>(224–226),</issue> <page>149–158.</page>
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article
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<author>THIEULIN, G.</author> <year>(1946).</year> <title>Progrès et nouveautés scientifiques en industrie laitière.</title> <container-title>Le Lait,</container-title> <volume>26</volume> <issue>(257–258),</issue> <page>194–202.</page>
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article
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<author>THIEULIN, G.</author> <year>(1947).</year> <title>Conditions fondamentales de la qualité hygiénique du lait.</title> <container-title>Le Lait,</container-title> <volume>27</volume> <issue>(265–266),</issue> <page>225–235.</page>
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<author>THIEULIN, G., & HOUDINIÈRE, A.</author> <year>(1945).</year> <title>Le lait dhier et le lait de demain.</title> <container-title>Le Lait,</container-title> <volume>25</volume> <issue>(241–243),</issue> <page>18–23.</page>
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article
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<author>WOLF, C.</author> <year>(1947).</year> <title>Lirradiation du lait aux Etats-Unis.</title> <container-title>Le Lait,</container-title> <volume>27</volume> <issue>(265–266),</issue> <page>238–257.</page>
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article
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<author>ALAIS, C.</author> <year>(1950).</year> <title>Isolement de ferments lactiques particuliers au lait de brebis et au fromage de Roquefort.</title> <container-title>Le Lait,</container-title> <volume>30</volume> <issue>(297),</issue> <page>349–359.</page>
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<author>ALAIS, C., & BRIGANDO, J.</author> <year>(1951).</year> <title>Étude de quelques milieux simples pour la conservation de ferments lactiques.</title> <container-title>Le Lait,</container-title> <volume>31</volume> <issue>(301–302),</issue> <page>1–7.</page>
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article
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<author>ALISON, F.</author> <year>(1952).</year> <title>Deux procédés simples pour dépister laddition de lait de vache au lait de femme. Précipito-diagnostic au sulfate de cuivre ou au sulfate de cadmium.</title> <container-title>Le Lait,</container-title> <volume>32</volume> <issue>(315–316),</issue> <page>258–262.</page>
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article
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<author>AUCLAIR, J.</author> <year>(1951).</year> <title>Action inhibitrice de la pénicilline sur les lactobacilles utilisés dans la fabrication du Gruyère.</title> <container-title>Le Lait,</container-title> <volume>31</volume> <issue>(303–304),</issue> <page>121–133.</page>
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article
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<author>BEAU, M.</author> <year>(1949).</year> <title>NOuvelles théories du barattage.</title> <container-title>Le Lait,</container-title> <volume>29</volume> <issue>(283–284),</issue> <page>113–128.</page>
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article
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<author>BEAU, M.</author> <year>(1950).</year> <title>Sur la maturation des fromages.</title> <container-title>Le Lait,</container-title> <volume>30</volume> <issue>(293–294),</issue> <page>122–141.</page>
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article
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cambridge-university-press-author-date
<author>BLANCHARD, L.</author> <year>(1951).</year> <title>Détermination réductométrique du saccharose dans les laits concentrés sucres.</title> <container-title>Le Lait,</container-title> <volume>31</volume> <issue>(309–310),</issue> <page>609–612.</page>
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article
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<author>BOISSELOT, J., & CAUSERET, J.</author> <year>(1950).</year> <title>Recherches expérimentales sur le lait de vache actinisé. III. Influence de lactinisation sur la teneur du lait en vitamine A.</title> <container-title>Le Lait,</container-title> <volume>30</volume> <issue>(291–292),</issue> <page>34–37.</page>
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article
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cambridge-university-press-author-date
<author>BONADONNA, T.</author> <year>(1950).</year> <title>La " Bergamine " de lombardie et la “prairie artificielle”.</title> <container-title>Le Lait,</container-title> <volume>30</volume> <issue>(295–296),</issue> <page>228–244.</page>
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article
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<author>BURUIANA, L. M.</author> <year>(1950).</year> <title>Nouvelles recherches sur lenzyme de Schardinger.</title> <container-title>Le Lait,</container-title> <volume>30</volume> <issue>(291–292),</issue> <page>2–24.</page>
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<author>BURUIANA, L. M., & GERANIOU, E.</author> <year>(1951).</year> <title>Le dosage de lenzyme de schardinger a laide de la réduction des nitrates. I. Teneur, en enzyme, du lait de femme.</title> <container-title>Le Lait,</container-title> <volume>31</volume> <issue>(303–304),</issue> <page>134–150.</page>
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<author>BURUIANA, L. M., & IDICEANO, A.</author> <year>(1949).</year> <title>Sur la présence des nitrites dans le lait et leur signification la détermination du " coli-titre " par réduction de nitrates.</title> <container-title>Le Lait,</container-title> <volume>29</volume> <issue>(288),</issue> <page>449–460.</page>
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article
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<author>CAMINOPETROS, J.</author> <year>(1949).</year> <title>Le lait, source de contamination de lhomme et des animaux dans la transmission de la fièvre du Queensland observée en Grèce.</title> <container-title>Le Lait,</container-title> <volume>29</volume> <issue>(285–286),</issue> <page>246–250.</page>
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article
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<author>CAMUS, A., BURDIN, J., & GUEN, A. L.</author> <year>(1951).</year> <title>Le dosage de la matière grasse des crèmes par la détermination du taux dhumidité.</title> <container-title>Le Lait,</container-title> <volume>31</volume> <issue>(301–302),</issue> <page>15–20.</page>
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article
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<author>CHOLLET, A.</author> <year>(1951).</year> <title>La définition légale des fromages à pate molle et la répression des fraudes.</title> <container-title>Le Lait,</container-title> <volume>31</volume> <issue>(309–310),</issue> <page>612–617.</page>
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article
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<author>COTONI, L., FORGEOT, P., & THIEULIN, G.</author> <year>(1948).</year> <title>Les streptocoques des mammites bovines.</title> <container-title>Le Lait,</container-title> <volume>28</volume> <issue>(278),</issue> <page>505–514.</page>
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<author>COTONI, L., FORGEOT, P., & THIEULIN, G.</author> <year>(1949).</year> <title>Difficultés rencontrées dans le diagnostic de la mammite streptococcique contagieuse des vaches laitières.</title> <container-title>Le Lait,</container-title> <volume>29</volume> <issue>(289–290),</issue> <page>583–586.</page>
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article
10.1051
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<author>del Latte, I. M.</author> <year>(1948).</year> <title>Le chlorure de calcium dans la coagulation du lait. Détermination de la dose la plus convenable.</title> <container-title>Le Lait,</container-title> <volume>28</volume> <issue>(279–280),</issue> <page>581–584.</page>
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article
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<author>DIATCHENKO, P.</author> <year>(1951).</year> <title>Influence des albumines sur la stabilité du beurre.</title> <container-title>Le Lait,</container-title> <volume>31</volume> <issue>(308),</issue> <page>505–510.</page>
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article
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<author>DORNER, W.</author> <year>(1950).</year> <title>XIIe Congrès International de Laiterie, Stockholm (aout 1949). Nettoyage du matériel des laiteries et verification de son efficacite.</title> <container-title>Le Lait,</container-title> <volume>30</volume> <issue>(299–300),</issue> <page>629–640.</page>
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<author>DURON, M., & FOURNIER, A.</author> <year>(1950).</year> <title>Note sur le dosage des chlorures dans les laits.</title> <container-title>Le Lait,</container-title> <volume>30</volume> <issue>(291–292),</issue> <page>33–34.</page>
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<author>FERRANDO, R.</author> <year>(1950).</year> <title>Aspects de lalimentation de la vache laitière.</title> <container-title>Le Lait,</container-title> <volume>30</volume> <issue>(299–300),</issue> <page>612–622.</page>
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article
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<author>FOSCHINI, A.</author> <year>(1949).</year> <title>Sur la détermination de lacidité titrable du lait.</title> <container-title>Le Lait,</container-title> <volume>29</volume> <issue>(285–286),</issue> <page>225–231.</page>
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article
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<author>GOIFFON, E.</author> <year>(1948).</year> <title>Dosage pratique des protides du lait par la mesure colorimétrique de la tyrosine et du tryptophane.</title> <container-title>Le Lait,</container-title> <volume>28</volume> <issue>(278),</issue> <page>449–454.</page>
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article
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<author>GOIFFON, E.</author> <year>(1949).</year> <title>Dosage calorimétrique de la caséine, de la lactalbumine et des polypeptides du lait.</title> <container-title>Le Lait,</container-title> <volume>29</volume> <issue>(285–286),</issue> <page>231–237.</page>
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article
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<author>GORINI, C.</author> <year>(1949).</year> <title>Les ferments lactiques acidoprotéolytiques.</title> <container-title>Le Lait,</container-title> <volume>29</volume> <issue>(287),</issue> <page>337–351.</page>
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article
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<author>GRANVILLE, A., & DESMET, F.</author> <year>(1951).</year> <title>Détermination de la teneur en matière grasse des fromages, au moyen du butyromètre Gerber.</title> <container-title>Le Lait,</container-title> <volume>31</volume> <issue>(308),</issue> <page>501–505.</page>
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article
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<author>GUILLOT, G., NÉVOT, A., & THIEULIN, G.</author> <year>(1950).</year> <title>Recherché, dans le lait en nature de certaines bactéries pathogènes pour lhomme.</title> <container-title>Le Lait,</container-title> <volume>30</volume> <issue>(297),</issue> <page>337–349.</page>
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<author>GÉNIN, G.</author> <year>(1949).</year> <title>Compte rendu du congrès dautomne 1947 de lAmerican Chemical Society.</title> <container-title>Le Lait,</container-title> <volume>29</volume> <issue>(281–282),</issue> <page>32–40.</page>
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<author>GÉNIN, G.</author> <year>(1950).</year> <title>Lindustrie laitière dans le monde.</title> <container-title>Le Lait,</container-title> <volume>30</volume> <issue>(293–294),</issue> <page>147–156.</page>
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<author>GÉNIN, G.</author> <year>(1951).</year> <title>Lindustrie laitière dans le monde.</title> <container-title>Le Lait,</container-title> <volume>31</volume> <issue>(305–306),</issue> <page>257–268.</page>
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<author>GÉNIN, G.</author> <year>(1952).</year> <title>Efficience et productivité.</title> <container-title>Le Lait,</container-title> <volume>32</volume> <issue>(315–316),</issue> <page>283–287.</page>
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article
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<author>HOUDINIÈRE, A.</author> <year>(1950).</year> <title>Lacide pantothénique dans les produits laitiers.</title> <container-title>Le Lait,</container-title> <volume>30</volume> <issue>(291–292),</issue> <page>37–40.</page>
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<author>JACQUET, J., & SAINGT, O.</author> <year>(1952).</year> <title>Étude sur des fabrications accidentelles de Camemberts Rouges.</title> <container-title>Le Lait,</container-title> <volume>32</volume> <issue>(313–314),</issue> <page>129–145.</page>
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<author>KEILLING, J.</author> <year>(1950).</year> <title>LA COMPOSITION CHIMIQUE DU LAIT ET DES PRODUITS LAITIERS.</title> <container-title>Le Lait,</container-title> <volume>30</volume> <issue>(295–296),</issue> <page>266–274.</page>
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<author>KEILLING, J., CASALIS, J., & MAURO, N.</author> <year>(1951).</year> <title>Sur le chancre superficiel des fromages à pate ferme.</title> <container-title>Le Lait,</container-title> <volume>31</volume> <issue>(307),</issue> <page>353–360.</page>
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<author>KIGER, J.</author> <year>(1949).</year> <title>Notes complémentaires relatives a lemploi du lactosérum concentré dans la fabrication des pates alimentaires.</title> <container-title>Le Lait,</container-title> <volume>29</volume> <issue>(281–282),</issue> <page>28–32.</page>
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<author>KOPACZEWSKI, W.</author> <year>(1949).</year> <title>Physico-chimie du lait.</title> <container-title>Le Lait,</container-title> <volume>29</volume> <issue>(283–284),</issue> <page>140–157.</page>
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<author>KRUIJER, A. C. F.</author> <year>(1951).</year> <title>Sur la formation de larome du beurre.</title> <container-title>Le Lait,</container-title> <volume>31</volume> <issue>(309–310),</issue> <page>623–626.</page>
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<author>LELONG, M., ALISON, F., & VINCENEUX, J.</author> <year>(1949).</year> <title>Sécrétion lactée humaine et alimentation hydrique.</title> <container-title>Le Lait,</container-title> <volume>29</volume> <issue>(285–286),</issue> <page>237–246.</page>
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<author>LEMETAYER, E., NICOL, L., GIRARD, O., CORVAZIER, R., & CHEYROUD, M.</author> <year>(1950).</year> <title>Le colostrum et le lait dans leurs rapports avec limmunité du jeune.</title> <container-title>Le Lait,</container-title> <volume>30</volume> <issue>(297),</issue> <page>359–373.</page>
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<author>LIPSKA, I.</author> <year>(1951).</year> <title>Étude bactériophagique du colostrum.</title> <container-title>Le Lait,</container-title> <volume>31</volume> <issue>(307),</issue> <page>383–385.</page>
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<author>LONCIN, & GEAIRAIN, J.</author> <year>(1950).</year> <title>Virulence du mycobacterium tuberculosis dans le fromage blanc.</title> <container-title>Le Lait,</container-title> <volume>30</volume> <issue>(299–300),</issue> <page>608–612.</page>
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<author>LONCIN, M., & JACQMAIN, D.</author> <year>(1951).</year> <title>Contribution a létude de la lipase du lait.</title> <container-title>Le Lait,</container-title> <volume>31</volume> <issue>(305–306),</issue> <page>233–250.</page>
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<author>LUST, M.</author> <year>(1952).</year> <title>Étude du lait dont la caséine est floculée par le chauffage.</title> <container-title>Le Lait,</container-title> <volume>32</volume> <issue>(315–316),</issue> <page>241–258.</page>
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<author>Macherel, P.</author> <year>(1948).</year> <title>Contribution aux études sur la graduation des butyromètres a lait daprès les travaux de A. De Vleeschauwer et H. Hendrichk.</title> <container-title>Le Lait,</container-title> <volume>28</volume> <issue>(278),</issue> <page>515–518.</page>
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<author>MAILLARD, J.</author> <year>(1948).</year> <title>Le lait de soja.</title> <container-title>Le Lait,</container-title> <volume>28</volume> <issue>(279–280),</issue> <page>585–588.</page>
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<author>MAORIS, C. G., & TZIVANOPOULOS, C. G.</author> <year>(1951).</year> <title>Contribution au controle bactériologique du lait.</title> <container-title>Le Lait,</container-title> <volume>31</volume> <issue>(301–302),</issue> <page>7–15.</page>
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<author>MARRACINO, R.</author> <year>(1949).</year> <title>Les fromages de brebis en Italie et le congrès international ovin (Rome, avril 1949).</title> <container-title>Le Lait,</container-title> <volume>29</volume> <issue>(289–290),</issue> <page>587–595.</page>
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