L’effet de l’inuline du topinambour (Helianthus tuberosus) d’Algérie sur les ferments lactiques du fromage (type camembert)

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dc.contributor.authorKADARI Imad Eddine Soheib
dc.contributor.authorZELLIT Rania Soumia
dc.contributor.authorEncadreur : DEMMOUCHE Abbassia
dc.date.accessioned2024-10-02T12:03:23Z
dc.date.available2024-10-02T12:03:23Z
dc.date.issued2020
dc.identifier.urihttps://dspace.univ-sba.dz/handle/123456789/1728
dc.language.isofr
dc.titleL’effet de l’inuline du topinambour (Helianthus tuberosus) d’Algérie sur les ferments lactiques du fromage (type camembert)
dc.typeThesis
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