Microbiologie alimentaire.2,Les Fermentations alimentaires

dc.contributor.author	Bourgeois, C.M.
dc.date.accessioned	2024-11-21T10:01:23Z
dc.date.available	2024-11-21T10:01:23Z
dc.date.issued	1989
dc.identifier.isbn	2852065177
dc.identifier.uri	https://di.univ-blida.dz/jspui/handle/123456789/34074
dc.description	XVIII-334p.: fig.,tabl.; 22 cm	fr_FR
dc.language.iso	fr	fr_FR
dc.publisher	Technique et documentation-Lavoisier	fr_FR
dc.relation.ispartofseries	Sciences et techniques agro-alimentaires;
dc.subject	Aliments : microbiologie	fr_FR
dc.subject	Aliments fermentés	fr_FR
dc.title	Microbiologie alimentaire.2,Les Fermentations alimentaires	fr_FR
dc.type	Book	fr_FR