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Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/31070
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dc.contributor.authorEck, André-
dc.contributor.authorGillis, Jean-Claude-
dc.contributor.authorDavies, Gaelle-
dc.date.accessioned2024-10-08T07:27:06Z-
dc.date.available2024-10-08T07:27:06Z-
dc.date.issued2000-
dc.identifier.isbn2743003421-
dc.identifier.urihttps://di.univ-blida.dz/jspui/handle/123456789/31070-
dc.descriptionXXI-831 p. :ill. ;25 cmfr_FR
dc.language.isofrfr_FR
dc.publisherTec et doc-Lavoisierfr_FR
dc.subjectLait : transformationfr_FR
dc.subjectFromage : Industrie et commercefr_FR
dc.subjectFromage : qualitéfr_FR
dc.titleCheesemakingfr_FR
dc.title.alternativefrom science to quality assurancefr_FR
dc.typeBookfr_FR
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