Aromes alimentaires contribution à l'étude des huiles essentielles de mandarine et de la fraction volatile de jus d'orange

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dc.contributor.authorHazzit, Mohamed
dc.date.accessioned2015-07-01T10:38:41Z
dc.date.available2015-07-01T10:38:41Z
dc.date.issued2002
dc.description87 p. : ill. ; 30 cm.(+ microfiche, CD)fr_FR
dc.identifier.urihttp://hdl.handle.net/123456789/3209
dc.language.isofrfr_FR
dc.subjectGénie des procédésfr_FR
dc.subjectHuile essentielle, mondarinefr_FR
dc.subjectMandarinefr_FR
dc.titleAromes alimentaires contribution à l'étude des huiles essentielles de mandarine et de la fraction volatile de jus d'orangefr_FR
dc.typeThesisfr_FR

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