1. University of Bejaia
  2. C- Faculté des Sciences de la Nature et de la Vie
  3. Département des Sciences Alimentaires
  4. Mémoire de Master
Please use this identifier to cite or link to this item: http://univ-bejaia.dz/dspace/123456789/15355
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dc.contributor.authorBouabid, yasmine-
dc.contributor.authorMerzouk, Hafida ( Hafida)-
dc.date.accessioned2021-05-18T07:43:39Z-
dc.date.available2021-05-18T07:43:39Z-
dc.date.issued2019-07-01-
dc.identifier.other664MAS/507-
dc.identifier.urihttp://hdl.handle.net/123456789/15355-
dc.descriptionOption : Production et Transformation Laitièreen_US
dc.language.isofren_US
dc.publisherUniversité de Béjaiaen_US
dc.subjectQualité physicochimiqueen_US
dc.subjectBeurre cruen_US
dc.subjectHammaditesen_US
dc.titleQualité physicochimique etmicrobiologique du beurre cru « Hammadites »en_US
dc.typeOtheren_US
Appears in Collections:Mémoire de Master

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