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Titre : Pastification sans gluten par cuisson-extrusion : aptitude de formules à base de riz enrichies en légumes secs Type de document : texte imprimé Auteurs : Abdallah Bouasla, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse ; Agnieszka Wójtowicz, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2017 Importance : 150 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles.
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : pâtes sans gluten riz légumes secs cuisson-extrusion teneur en eau VRV qualité rendement EMS gluten-free pasta rice legumes extrusion-cooking moisture content screw speed quality process efficiency SME المعكرونة الخالية من الغلوتين الأرز البقول الجافة cuisson-extrusionمحتوى الماء سرعة
دوران البرغي الجودة المردود الطاقة الميكانيكية الخاصةIndex. décimale : 640 Industrie Alimentaire Résumé : The first objective of the thesis was to study the effect of the moisture content of the formula (28%, 30% and 32%) and the screw speed (60, 80 and 100 rpm) on some quality parameters of gluten-free pasta made from a rice-yellow pea formula (mass ratio 2/1). The phenolic acid composition, anti-radical activity and some properties of pasta were evaluated, such as pasting properties, water absorption capacity, cooking losses, texture characteristics, microstructure and overall sensory acceptability. The results showed that the moisture content significantly influenced all quality parameters tested except firmness. Screw speed showed a significant effect on only some quality parameters.
The extrusion cooking process with a moisture content of 30% and a screw speed of 80 rpm was suitable for obtaining gluten-free pasta with adequate quality. These pasta had low cooking losses (< 6%), firm texture, low stickiness and a regular and compact internal structure with high scores for overall sensory acceptability (7.6).
After selecting the best processing conditions (moisture content of 30% at 80 rpm), the effect of addition level (10%, 20% and 30%) of legumes flours (yellow pea, chickpea and red lentil) on pasta quality has been approached by chemical composition, physical properties (expansion ratio, minimal preparation time, water absorption capacity, cooking losses, water absorption index, water solubility index and color), texture characteristics (hardness, firmness and adhesiveness), sensory quality and microstructure of pasta. The results revealed that the addition of legumes decreased expansion ratio, hardness and brightness, and increased the yellowness, firmness and stickiness, without affecting the minimum preparation time (8-9 min). The results also showed that gluten-free pasta had low cooking losses (< 6%) and acceptable scores for all sensory attributes and overall sensory acceptability. Concerning the microstructure, all gluten-free pasta had a compact internal structure. Formulas containing up to 30% of legumes flours can be used successfully for the processing of good quality gluten-free pasta.
The final objective of the thesis was to determine the effect of processing conditions variation (water content and VRV) and formulation variation on the efficiency of the extrusion cooking process and the energy consumption during the processing of
gluten-free pasta based on rice-legumes formulas. The process efficiency varied between 10.56 and 16.80 kg/h, and the specific mechanical energy (SME) varied between 0.14 and 0.35 kWh/kg. The results obtained showed that screw speed had a significant effect on process efficiency and SME values, which increased as the screw speed increased. The moisture content of the formulas also had a significant effect on process efficiency and on SME mainly at low screw speed. The process efficiency increased with the increase of the moisture content while inverse observations were noted for the SME. On the contrary, the variation in the type of legumes and its addition level did not affect the measured parameters.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/BOU7169.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10588 Pastification sans gluten par cuisson-extrusion : aptitude de formules à base de riz enrichies en légumes secs [texte imprimé] / Abdallah Bouasla, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse ; Agnieszka Wójtowicz, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2017 . - 150 f. ; 30 cm.
2 copies imprimées disponibles.
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : pâtes sans gluten riz légumes secs cuisson-extrusion teneur en eau VRV qualité rendement EMS gluten-free pasta rice legumes extrusion-cooking moisture content screw speed quality process efficiency SME المعكرونة الخالية من الغلوتين الأرز البقول الجافة cuisson-extrusionمحتوى الماء سرعة
دوران البرغي الجودة المردود الطاقة الميكانيكية الخاصةIndex. décimale : 640 Industrie Alimentaire Résumé : The first objective of the thesis was to study the effect of the moisture content of the formula (28%, 30% and 32%) and the screw speed (60, 80 and 100 rpm) on some quality parameters of gluten-free pasta made from a rice-yellow pea formula (mass ratio 2/1). The phenolic acid composition, anti-radical activity and some properties of pasta were evaluated, such as pasting properties, water absorption capacity, cooking losses, texture characteristics, microstructure and overall sensory acceptability. The results showed that the moisture content significantly influenced all quality parameters tested except firmness. Screw speed showed a significant effect on only some quality parameters.
The extrusion cooking process with a moisture content of 30% and a screw speed of 80 rpm was suitable for obtaining gluten-free pasta with adequate quality. These pasta had low cooking losses (< 6%), firm texture, low stickiness and a regular and compact internal structure with high scores for overall sensory acceptability (7.6).
After selecting the best processing conditions (moisture content of 30% at 80 rpm), the effect of addition level (10%, 20% and 30%) of legumes flours (yellow pea, chickpea and red lentil) on pasta quality has been approached by chemical composition, physical properties (expansion ratio, minimal preparation time, water absorption capacity, cooking losses, water absorption index, water solubility index and color), texture characteristics (hardness, firmness and adhesiveness), sensory quality and microstructure of pasta. The results revealed that the addition of legumes decreased expansion ratio, hardness and brightness, and increased the yellowness, firmness and stickiness, without affecting the minimum preparation time (8-9 min). The results also showed that gluten-free pasta had low cooking losses (< 6%) and acceptable scores for all sensory attributes and overall sensory acceptability. Concerning the microstructure, all gluten-free pasta had a compact internal structure. Formulas containing up to 30% of legumes flours can be used successfully for the processing of good quality gluten-free pasta.
The final objective of the thesis was to determine the effect of processing conditions variation (water content and VRV) and formulation variation on the efficiency of the extrusion cooking process and the energy consumption during the processing of
gluten-free pasta based on rice-legumes formulas. The process efficiency varied between 10.56 and 16.80 kg/h, and the specific mechanical energy (SME) varied between 0.14 and 0.35 kWh/kg. The results obtained showed that screw speed had a significant effect on process efficiency and SME values, which increased as the screw speed increased. The moisture content of the formulas also had a significant effect on process efficiency and on SME mainly at low screw speed. The process efficiency increased with the increase of the moisture content while inverse observations were noted for the SME. On the contrary, the variation in the type of legumes and its addition level did not affect the measured parameters.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/BOU7169.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10588 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/7169 BOU/7169 Thèse Bibliothèque principale Thèses Disponible Promoting writing proficiency through a reading-based method to improve EFL students’ academic achievement / Nassira Boudrsa
Titre : Promoting writing proficiency through a reading-based method to improve EFL students’ academic achievement : The case of third-year LMD students Type de document : texte imprimé Auteurs : Nassira Boudrsa, Auteur ; Hacene Hamada, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2014 Importance : 450 f. Format : 30 cm. Note générale : 1 copies imprimées disponibles
Langues : Anglais (eng) Catégories : Français - Anglais
Langue AnglaiseTags : lecture écriture argumentative genre connecteurs l'évaluation la qualité Reading argumentative writing connectives quality alignment assessment القرأءة الكتابة الجدلية النمط النصي أدوات الوصل التقييم الجودة Index. décimale : 420 Anglais et vieil anglais (anglo-saxon) : indice de base 42 Résumé : The present research aims at testing the hypothesis that increasing reading-based teaching in the subject of Written Expression with the adoption of the genre approach will boost the writing proficiency of EFL students with regard to the use of connectives, improve the quality of their writing, and hence, improve their academic
achievement(scores). Special focus is placed on the use of connective expressions as markers of discourse organization, and as a source of coherence and successful communication. A questionnaire has been administered to Written Expression teachers at the beginning of the academic year 2010-2011 and a quasi-experiment has been
carried out at the English department (university of Constantine 01) during a period of nine weeks. One hundred and twelve essays were collected from two groups of undergraduate students (third year) and the essays were assessed by two raters and Halliday and Hasan’s (1976) taxonomy of grammatical cohesion was used as the main framework for the analysis of connectives in the essays. The results of the correlation coefficient test show that there is a positive correlation between the use of connectives and the students’ scores (achievement), but connectives are not significantly correlated with the quality of the students’ essays. The results of r using Pearson
correlation are 0.09 and 0.15 in the two groups’ pre-test respectively, and 0.31 and 0.39 in the post-test of group one and group two, respectively. The results of the second hypothesis, namely whether there is an alignment between what is taught and what is assessed or how it is assessed, the results of Cohen’s kappa correlation
coefficient show poor results with regard to inter-raters’ agreement; the reliability of scoring is poor to average. The results of agreement ranged between 0.52 and 0.24 in the two groups’ pre-test and between 0.59 and 0.16 in the two groups’ post-test.
Diplôme : Doctorat En ligne : ../theses/anglais/BOU1371.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9971 Promoting writing proficiency through a reading-based method to improve EFL students’ academic achievement : The case of third-year LMD students [texte imprimé] / Nassira Boudrsa, Auteur ; Hacene Hamada, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2014 . - 450 f. ; 30 cm.
1 copies imprimées disponibles
Langues : Anglais (eng)
Catégories : Français - Anglais
Langue AnglaiseTags : lecture écriture argumentative genre connecteurs l'évaluation la qualité Reading argumentative writing connectives quality alignment assessment القرأءة الكتابة الجدلية النمط النصي أدوات الوصل التقييم الجودة Index. décimale : 420 Anglais et vieil anglais (anglo-saxon) : indice de base 42 Résumé : The present research aims at testing the hypothesis that increasing reading-based teaching in the subject of Written Expression with the adoption of the genre approach will boost the writing proficiency of EFL students with regard to the use of connectives, improve the quality of their writing, and hence, improve their academic
achievement(scores). Special focus is placed on the use of connective expressions as markers of discourse organization, and as a source of coherence and successful communication. A questionnaire has been administered to Written Expression teachers at the beginning of the academic year 2010-2011 and a quasi-experiment has been
carried out at the English department (university of Constantine 01) during a period of nine weeks. One hundred and twelve essays were collected from two groups of undergraduate students (third year) and the essays were assessed by two raters and Halliday and Hasan’s (1976) taxonomy of grammatical cohesion was used as the main framework for the analysis of connectives in the essays. The results of the correlation coefficient test show that there is a positive correlation between the use of connectives and the students’ scores (achievement), but connectives are not significantly correlated with the quality of the students’ essays. The results of r using Pearson
correlation are 0.09 and 0.15 in the two groups’ pre-test respectively, and 0.31 and 0.39 in the post-test of group one and group two, respectively. The results of the second hypothesis, namely whether there is an alignment between what is taught and what is assessed or how it is assessed, the results of Cohen’s kappa correlation
coefficient show poor results with regard to inter-raters’ agreement; the reliability of scoring is poor to average. The results of agreement ranged between 0.52 and 0.24 in the two groups’ pre-test and between 0.59 and 0.16 in the two groups’ post-test.
Diplôme : Doctorat En ligne : ../theses/anglais/BOU1371.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9971 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/1371 BOU/1371 Thèse Bibliothèque principale Thèses Disponible
Titre : Qualite microbiologique du lait cru destine a la fabrication d’un type de camembert dans une unite de l’est Algerien. Type de document : texte imprimé Auteurs : Nadia Benhedane née Bachtarzi, Auteur ; Leila Amourache, Directeur de thèse Editeur : Constantine : Université Mentouri Constantine Année de publication : 2012 Importance : 102 f. Format : 31 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Sciences Alimentaires: Biotechnologie Alimentaire Lait qualité microbiologie hygiène Milk Quality Microbiology Hygiene الحليب الجودة علم الأحياء المجهرية النظافة Index. décimale : 640 Industrie Alimentaire Résumé : Samples of raw milk (30), for the manufacture of Camembert type cheese at a dairy in eastern Algeria, were analyzed during the period of high lactation (February-April 2011). The results of physico-chemical characteristics (acidity and density) are close to the standards, only the fat content is low, with an average of 30.9 g / l, it depends mainly on the dietary factor. Microbiological analysis is focused on 9 microbial groups: among the groups hygiene indicators (total bacteria, psychrotrophic, thermoduric, coliform and Escherichia coli) and
some groups potentially pathogens (Staphylococcus aureus, Salmonella). Contamination levels were interpreted on the basis of microbiological criteria set by the ministerial decree of 24 January 1998. Enumeration of total aerobic mesophilic flora, psychrotrophic and thermoduric of serves to underscore the severe contamination of the samples analyzed with respective averages of 28,8.106 CFU / ml, 12,3.105 CFU / ml and 44,2.104 CFU/ml. Milk samples are contaminated with total coliforms, fecal coliforms and fecal streptococci with average respective 50,3.105 CFU / ml, 36,7.104 CFU / ml and 55,4.105 CFU/ml. The germ E. coli is present in 64% of milk analyzed. The presence of pathogens is mainly attributed to staphylococci with an average of 37,5.102 CFU /ml, 80% of isolates were coagulase positive. The study of their susceptibility patterns to antibiotics showed a frequency of resistance (100%) vis-à-vis penicillin G, very little resistance vis-à-vis the oxaciline (8%) of tetracycline (17%) and trimethoprim + sulfamethoxazole association (17%). No resistance was observed for cefoxitin, erythromycin, enrofloxacin, and vancomycin. Moreover, we note the absence of Salmonella in all samples. In view of the Algerian standards (JORA, 1998), the hygienic quality of all milk samples analyzed, is bad. Milks are heavily polluted, revealing questionable hygiene practices, that even the best cooling conditions of milk, can not, under any circumstances, hide. These results can only strengthen the conviction of the
urgent need for technical support in this area, coupled with the revision of payment of milk: the inclusion criteria daily as basic as the milk fat and protein and contamination by microorganisms. There will surely sustainability in Algeria of a dairy industry that is capable of distinguishing the various versions of a product as variable and perishable as milk.Note de contenu : Annexes. Diplôme : Magistère En ligne : ../theses/agronomie/BEN6202.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=6177 Qualite microbiologique du lait cru destine a la fabrication d’un type de camembert dans une unite de l’est Algerien. [texte imprimé] / Nadia Benhedane née Bachtarzi, Auteur ; Leila Amourache, Directeur de thèse . - Constantine : Université Mentouri Constantine, 2012 . - 102 f. ; 31 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Sciences Alimentaires: Biotechnologie Alimentaire Lait qualité microbiologie hygiène Milk Quality Microbiology Hygiene الحليب الجودة علم الأحياء المجهرية النظافة Index. décimale : 640 Industrie Alimentaire Résumé : Samples of raw milk (30), for the manufacture of Camembert type cheese at a dairy in eastern Algeria, were analyzed during the period of high lactation (February-April 2011). The results of physico-chemical characteristics (acidity and density) are close to the standards, only the fat content is low, with an average of 30.9 g / l, it depends mainly on the dietary factor. Microbiological analysis is focused on 9 microbial groups: among the groups hygiene indicators (total bacteria, psychrotrophic, thermoduric, coliform and Escherichia coli) and
some groups potentially pathogens (Staphylococcus aureus, Salmonella). Contamination levels were interpreted on the basis of microbiological criteria set by the ministerial decree of 24 January 1998. Enumeration of total aerobic mesophilic flora, psychrotrophic and thermoduric of serves to underscore the severe contamination of the samples analyzed with respective averages of 28,8.106 CFU / ml, 12,3.105 CFU / ml and 44,2.104 CFU/ml. Milk samples are contaminated with total coliforms, fecal coliforms and fecal streptococci with average respective 50,3.105 CFU / ml, 36,7.104 CFU / ml and 55,4.105 CFU/ml. The germ E. coli is present in 64% of milk analyzed. The presence of pathogens is mainly attributed to staphylococci with an average of 37,5.102 CFU /ml, 80% of isolates were coagulase positive. The study of their susceptibility patterns to antibiotics showed a frequency of resistance (100%) vis-à-vis penicillin G, very little resistance vis-à-vis the oxaciline (8%) of tetracycline (17%) and trimethoprim + sulfamethoxazole association (17%). No resistance was observed for cefoxitin, erythromycin, enrofloxacin, and vancomycin. Moreover, we note the absence of Salmonella in all samples. In view of the Algerian standards (JORA, 1998), the hygienic quality of all milk samples analyzed, is bad. Milks are heavily polluted, revealing questionable hygiene practices, that even the best cooling conditions of milk, can not, under any circumstances, hide. These results can only strengthen the conviction of the
urgent need for technical support in this area, coupled with the revision of payment of milk: the inclusion criteria daily as basic as the milk fat and protein and contamination by microorganisms. There will surely sustainability in Algeria of a dairy industry that is capable of distinguishing the various versions of a product as variable and perishable as milk.Note de contenu : Annexes. Diplôme : Magistère En ligne : ../theses/agronomie/BEN6202.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=6177 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BEN//6202 BEN//6202 Thèse Bibliothèque principale Thèses Disponible
Titre : A la recherche de marqueurs biologiques de la qualité de la viande : caractérisation de la maturation et enquête auprès des professionnels. Type de document : texte imprimé Auteurs : Abdelghani Boudjellal, Auteur ; H. Ait-amar, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2007 Importance : 239 f. Format : 30 cm. Note générale : Doctorat d’etat.
2 copies imprimées disponiblesLangues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire: Sciences Alimentaires viande qualités ovin maturation tendreté enquête apoptose meat quality ovine tenderness survey apoptosis اللحم المیزات الغنم النضج الطراوة تحقیق الموت الخلوي المبرمج Index. décimale : 640 Industrie Alimentaire Résumé : Among the sensory qualities of meat, tenderness still the most quality searched by consumers. To achieve this goal, it should put in place all the necessary tools for the assessment of meat quality. It is of course obvious that the first quality to establish is the hygienic one, which today mainly suffers from the lack of a reliable cold chain between the cutter and the consumer. Concerning the meat tenderness, the main problem depends on its strong variability, which is in relation to several factors related or no to the animal. The first part of this thesis focused on sheep. Two batches of lambs were used. The first, consisting of 6 animals was used to search for a relationship between sensory and instrumental measures of tenderness. The second, consisting of 10 animals in order to search the relationships between physicochemical properties and tenderness. The muscles studied were: Semimembranosus, Semitendinosus, Biceps femoris, and Rectus femoris. The kinetic characteristics measured, selected on the basis of their contribution to the definition of meat tenderness are: pH, osmolarity, water holding capacity and the degree of proteolysis. The meat tenderness was measured by penetrometry. The results obtained show clearly that the method of estimating the toughness of the lamb by penetrometer gives values highly correlated with tenderness scores estimated by a sensory panel. In addition, three variables are highly interdependent as pH; osmotic pressure and water holding capacity, all have a discontinuous pattern of change that cannot be explained by current theories advanced to explain the acidification of postmortem muscle. The second part of the thesis is related to the programmed cell death or apoptosis. This process highlighted in 1995, is now relatively well known. The analysis of the consequences of the apoptotic process in relation to the knowledge we obtained in vivo, provide answers to many questions, since a long time, still unclear for all scientists involved in the study of the meat tenderizing process, specifically the step of the maturation. While the involvement of these peptidases does not explain everything, it is likely that its very early intervention is essential to facilitate the action of other proteolytic systems. The investigations of the survey revealed that butchers meat industry is characterized by the search of profitability at all levels. There is a lack of professionalism and training among butchers. In additions, an almost total ignorance of the hygienic quality and taste of the meat is found. The slaughter outside of the slaughterhouse is commonly operated. The ante mortem inspection is very low. The postmortem control concerns 65% only of the carcasses.
The low sanitary control is due perhaps for fear of an increase in costs and the risk of seizure or set of carcasses by the veterinarian. In the end, the meat industry requires more sanitary control at all the levels and upgrade training of butchers who seem to be unable to appreciate the quality of the meat.Note de contenu : Annexes. Diplôme : Doctorat En ligne : ../theses/agronomie/BOU6332.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11349 A la recherche de marqueurs biologiques de la qualité de la viande : caractérisation de la maturation et enquête auprès des professionnels. [texte imprimé] / Abdelghani Boudjellal, Auteur ; H. Ait-amar, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2007 . - 239 f. ; 30 cm.
Doctorat d’etat.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire: Sciences Alimentaires viande qualités ovin maturation tendreté enquête apoptose meat quality ovine tenderness survey apoptosis اللحم المیزات الغنم النضج الطراوة تحقیق الموت الخلوي المبرمج Index. décimale : 640 Industrie Alimentaire Résumé : Among the sensory qualities of meat, tenderness still the most quality searched by consumers. To achieve this goal, it should put in place all the necessary tools for the assessment of meat quality. It is of course obvious that the first quality to establish is the hygienic one, which today mainly suffers from the lack of a reliable cold chain between the cutter and the consumer. Concerning the meat tenderness, the main problem depends on its strong variability, which is in relation to several factors related or no to the animal. The first part of this thesis focused on sheep. Two batches of lambs were used. The first, consisting of 6 animals was used to search for a relationship between sensory and instrumental measures of tenderness. The second, consisting of 10 animals in order to search the relationships between physicochemical properties and tenderness. The muscles studied were: Semimembranosus, Semitendinosus, Biceps femoris, and Rectus femoris. The kinetic characteristics measured, selected on the basis of their contribution to the definition of meat tenderness are: pH, osmolarity, water holding capacity and the degree of proteolysis. The meat tenderness was measured by penetrometry. The results obtained show clearly that the method of estimating the toughness of the lamb by penetrometer gives values highly correlated with tenderness scores estimated by a sensory panel. In addition, three variables are highly interdependent as pH; osmotic pressure and water holding capacity, all have a discontinuous pattern of change that cannot be explained by current theories advanced to explain the acidification of postmortem muscle. The second part of the thesis is related to the programmed cell death or apoptosis. This process highlighted in 1995, is now relatively well known. The analysis of the consequences of the apoptotic process in relation to the knowledge we obtained in vivo, provide answers to many questions, since a long time, still unclear for all scientists involved in the study of the meat tenderizing process, specifically the step of the maturation. While the involvement of these peptidases does not explain everything, it is likely that its very early intervention is essential to facilitate the action of other proteolytic systems. The investigations of the survey revealed that butchers meat industry is characterized by the search of profitability at all levels. There is a lack of professionalism and training among butchers. In additions, an almost total ignorance of the hygienic quality and taste of the meat is found. The slaughter outside of the slaughterhouse is commonly operated. The ante mortem inspection is very low. The postmortem control concerns 65% only of the carcasses.
The low sanitary control is due perhaps for fear of an increase in costs and the risk of seizure or set of carcasses by the veterinarian. In the end, the meat industry requires more sanitary control at all the levels and upgrade training of butchers who seem to be unable to appreciate the quality of the meat.Note de contenu : Annexes. Diplôme : Doctorat En ligne : ../theses/agronomie/BOU6332.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11349 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/6332 BOU/6332 Thèse Bibliothèque principale Thèses Disponible
Titre : النظام القانوني لألجيراك و دورها في حماية الجودة Type de document : texte imprimé Auteurs : روميلة بوعرورة, Auteur ; زهية موسى, Directeur de thèse ; جامعة قسنطينة1, Éditeur scientifique Année de publication : 2014 Importance : 164 ورقة. Format : 30 سم. Note générale : 2نسخ موجودة في المكتبة المركزية Langues : Arabe (ara) Catégories : Arabe
القانونTags : Globalization Reference Standards Conformity Assessment Bodies Accreditation Quality la mondialisation Références Standards Organismes D'évaluation De Conformité L'accréditation Qualité العولمة مراجع معيارية هيئات تقييم المطابقة الإعتماد الجودة Index. décimale : 340 القانون Résumé : Facing the trade development and economy globalization, the institutions confront a major challenge to improve its products and services and control the costs of production considering the intense
competition. With markets globalization, the companies activity reached a worldwide levels, and the customer-supplier relationship is now based on mutual trust, however this trust can only be confirmed through certificates of compliance as a predefined reference standards to meet the
requirements through the use of different conformity assessment bodies that companies must ensure their effectiveness before choose and deal with them, and therefore, it is question of the Algerian Agency of
Accreditation as responsible for the monitoring and control of conformity assessment bodies, by certifying the experience of this kind of institution and their ability to act impartially, and disposing of all the human, financial and technical resources in order to ensure the performance of
their duties with professionalism, and this can only be achieved by respecting the developed accreditation standards.
This is confirmed by the effective role played by the Algerian Agency of Accreditation which established the principles of quality by ensuring the credibility of certificates of compliance, which prompted these
institutions to compete for obtaining these certifications to increase their participation in the market on a national and international level. And therefore, this was a motivation to adopt an effective strategy in regard to quality, which is the cornerstone of all marketing activities and an
important variable joined the global challenges.Diplôme : Magistère En ligne : ../theses/droit/ABOU3963.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9538 النظام القانوني لألجيراك و دورها في حماية الجودة [texte imprimé] / روميلة بوعرورة, Auteur ; زهية موسى, Directeur de thèse ; جامعة قسنطينة1, Éditeur scientifique . - 2014 . - 164 ورقة. ; 30 سم.
2نسخ موجودة في المكتبة المركزية
Langues : Arabe (ara)
Catégories : Arabe
القانونTags : Globalization Reference Standards Conformity Assessment Bodies Accreditation Quality la mondialisation Références Standards Organismes D'évaluation De Conformité L'accréditation Qualité العولمة مراجع معيارية هيئات تقييم المطابقة الإعتماد الجودة Index. décimale : 340 القانون Résumé : Facing the trade development and economy globalization, the institutions confront a major challenge to improve its products and services and control the costs of production considering the intense
competition. With markets globalization, the companies activity reached a worldwide levels, and the customer-supplier relationship is now based on mutual trust, however this trust can only be confirmed through certificates of compliance as a predefined reference standards to meet the
requirements through the use of different conformity assessment bodies that companies must ensure their effectiveness before choose and deal with them, and therefore, it is question of the Algerian Agency of
Accreditation as responsible for the monitoring and control of conformity assessment bodies, by certifying the experience of this kind of institution and their ability to act impartially, and disposing of all the human, financial and technical resources in order to ensure the performance of
their duties with professionalism, and this can only be achieved by respecting the developed accreditation standards.
This is confirmed by the effective role played by the Algerian Agency of Accreditation which established the principles of quality by ensuring the credibility of certificates of compliance, which prompted these
institutions to compete for obtaining these certifications to increase their participation in the market on a national and international level. And therefore, this was a motivation to adopt an effective strategy in regard to quality, which is the cornerstone of all marketing activities and an
important variable joined the global challenges.Diplôme : Magistère En ligne : ../theses/droit/ABOU3963.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9538 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité بوع/3963 بوع/3963 Thèse Bibliothèque principale Thèses Disponible Documents numériques
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