[{"data": {"name": "Le proc\u00e8s de la mati\u00e8re grasse du lait. (Suite)", "@type": "ScholarlyArticle", "genre": "journal-article", "author": [{"name": "Ch. PORCHER", "@type": "Person"}], "@context": "http://schema.org/", "encoding": [{"@type": "MediaObject", "contentUrl": "http://lait.dairy-journal.org/articles/lait/pdf/1925/48/lait_5_1925_48_29.pdf", "encodingFormat": "application/pdf"}], "publisher": {"name": "EDP Sciences", "@type": "Organization"}, "identifier": [{"@type": "PropertyValue", "value": "10.1051/lait:19254829", "propertyID": "DOI"}, {"@type": "PropertyValue", "value": "CCh1MbPdyh1i4-CTWvkSxTwMyrK-CDLzMtMcWTPBZ-CRKKmRKYVj3pk", "propertyID": "ISCC"}], "datePublished": "1925-01-01"}, "schema": "schema.org", "mediatype": "application/ld+json"}]