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Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre
Département de Sciences Argonomiques
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Issue Date
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2022
Elaboration d’un fromage fondu enrichi par l’avoine et l’évaluation de sa qualité physicochimique, microbiologique sensorielle, au niveau de la laiterie Giplait de Boudouaouet
RACHEDI, Fatima
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DJOURDIKH, Yasmine
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DJOURDIKH, Yasmine
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RACHEDI, Fatima
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Fromage fondu
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l’avoine
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nouveau produit
Date issued
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2022