Essai de fabrication d'un fromage a pate molle type "camembert" avec des herbes.Analyses microbiologies physico-chimiques et sensoreilles.
| dc.contributor.author | Belhadj, Amara Ghizlene | en_US |
| dc.date.accessioned | 2024-02-15T13:13:19Z | en_US |
| dc.date.available | 2024-02-15T13:13:19Z | en_US |
| dc.date.issued | 2024-02-15 | en_US |
| dc.description.abstract | Actuellement les industries Actuellement les industries Actuellement les industries Actuellement les industries | en_US |
| dc.identifier.uri | https://dspace.univ-tlemcen.dz/handle/112/21919 | en_US |
| dc.language.iso | fr | en_US |
| dc.publisher | University of Tlemcen | en_US |
| dc.subject | fromage , pate , camenbert , herbes | en_US |
| dc.title | Essai de fabrication d'un fromage a pate molle type "camembert" avec des herbes.Analyses microbiologies physico-chimiques et sensoreilles. | en_US |
| dc.type | Thesis | en_US |
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