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Les principales méthodes de conservation des aliments

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dc.contributor.author DABIJA, Dumitru
dc.date.accessioned 2019-10-29T12:21:48Z
dc.date.available 2019-10-29T12:21:48Z
dc.date.issued 2009
dc.identifier.citation DABIJA, Dumitru. Les principales méthodes de conservation des aliments .Cons. ling. : L. UNGUREANU. In: Cu eforturi comune spre integrarea europeană : materialele conf. şt. univ. a studenţilor, Universitatea Tehnică a Moldovei. Chişinău, 2009, pp. 62-63. en_US
dc.identifier.uri http://repository.utm.md/handle/5014/5569
dc.description.abstract Dans cet article l”auteur se propose d‟étudier les méthodes de base de la conservation des aliments ainsi que de présenter leurs caractéristiques sommaires. D‘après leur degré de risque, on distingue quatre catégories ďaliments. en_US
dc.language.iso fr en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject la conservation en_US
dc.subject le fumage en_US
dc.subject la fermentation en_US
dc.title Les principales méthodes de conservation des aliments en_US
dc.type Article en_US


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