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Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre
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Issue Date
Title
Author(s)
2021-07-11
Evaluation de la qualité physicochimique, microbiologique et sensorielle d’un fromage fondu enrichi par Curcuma aromatica produit au niveau de la laiterie RAMDY
ARAB, Chorouk
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LARABI, Thelleli
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LARABI, Thelleli
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Curcuma aromatica
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Fromage fondu
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germes pathogènes
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microbiologiques
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physicochimiques
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plante médicinale
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sensorielles
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2021
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