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Titre : Fabrication de pain à partir de pâte pré-fermentée et congelée Type de document : texte imprimé Auteurs : Wahiba Falek, Auteur ; Abdel-Nacer Agli, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2013 Importance : 138 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : panification fermentation pointage apprêt congélation décongélation bread making bulk fermentation second fermentation freezing thawing ????? ??????? ???? ??????? ?????? ????? ?????? Index. décimale : 640 Industrie Alimentaire Résumé :
The goal of our study is the feasibility of bread baking from prefermented and frozen dough. This manufacture would allow the multiplication of cooking terminals that do not require neither big space nor equipment, other than a furnace.
After the physicochemical and rheological characterization of the flour, the main technological parameters of this type of bread making are given. Initially the normal bread making of the pilot bread is controlled by the precision of the optima parameters adapted to the flour used: rate of hydration, speed and duration of kneading, duration and type of single or biphasic fermentation with bulk and second fermentations, then cooking. In the second time, the optima parameters of bread making from prefermented dough and the effects of freezing and the thawing of the dough on bread quality were investigated.
Our results indicate that in bread making of the witness, bulk fermentation and second fermentation have remarkable combined effects on quality of the bread. Biphasic fermentation is thus preferable. With single fermentation. The second fermentation (App) affects more shape ratio H/L (R = - 0.69) than density M/V (R = -0.18), its optimal duration is of 45 min.
The only duration of bulk fermentation (Pt) beyond 45 min seems to have little effect on quality of the bread. However, the combination of these two fermentations influences the density and thus the quality of the bread. The couple of fermentation Pt/App. 120/45 is a compromise for a high H/L (> 0.65) and a minimum M/V, close to 0.35.
In the bread of préfermented and frozen dough, the bulk fermentation has a very weak effect, 0.01 p.cent on M/V and rather higher 10 p.cent on H/L which are observed only between extreme durations (45 and 120 min). The second fermentation, in particular between 15 and 45 mn, appreciably influences (17 p.cent) M/V and it has a dominating effect (40.39 p.cent) on H/L starting from 15 min. The interaction of these two fermentations decreases their effect on M/V, and their combination with the mode of thawing is reflected negatively on H/L (4.73 p.cent). The mode of thawing alone affects (4.2 p.cent) H/L but not M/V.
The best bread of frozen dough is that obtained with fermentation (Pt/App) 60/15 and cooked directly without preliminary thaw. The second bread in quality is that of thawing with 5 °C with a pair of fermentation at 90/15. The third is that defrosted at 40 °C with a pair 120/15. The time of thaw at 5°C is of 240 mn and it is 35 mn at 40°C.
Finally, we estimate that bread making from fermented and frozen dough is feasible and does not require thaw preliminary to cooking. Without use of improving additives of bread making, the result is similar to the witness bread with an appreciable gain in the time of fermentation.Diplôme : Magistère En ligne : ../theses/agronomie/FAL6359.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6353 Fabrication de pain à partir de pâte pré-fermentée et congelée [texte imprimé] / Wahiba Falek, Auteur ; Abdel-Nacer Agli, Directeur de thèse . - constantine (Route ain el bey, Algérie) : Université Constantine 1, 2013 . - 138 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : panification fermentation pointage apprêt congélation décongélation bread making bulk fermentation second fermentation freezing thawing ????? ??????? ???? ??????? ?????? ????? ?????? Index. décimale : 640 Industrie Alimentaire Résumé :
The goal of our study is the feasibility of bread baking from prefermented and frozen dough. This manufacture would allow the multiplication of cooking terminals that do not require neither big space nor equipment, other than a furnace.
After the physicochemical and rheological characterization of the flour, the main technological parameters of this type of bread making are given. Initially the normal bread making of the pilot bread is controlled by the precision of the optima parameters adapted to the flour used: rate of hydration, speed and duration of kneading, duration and type of single or biphasic fermentation with bulk and second fermentations, then cooking. In the second time, the optima parameters of bread making from prefermented dough and the effects of freezing and the thawing of the dough on bread quality were investigated.
Our results indicate that in bread making of the witness, bulk fermentation and second fermentation have remarkable combined effects on quality of the bread. Biphasic fermentation is thus preferable. With single fermentation. The second fermentation (App) affects more shape ratio H/L (R = - 0.69) than density M/V (R = -0.18), its optimal duration is of 45 min.
The only duration of bulk fermentation (Pt) beyond 45 min seems to have little effect on quality of the bread. However, the combination of these two fermentations influences the density and thus the quality of the bread. The couple of fermentation Pt/App. 120/45 is a compromise for a high H/L (> 0.65) and a minimum M/V, close to 0.35.
In the bread of préfermented and frozen dough, the bulk fermentation has a very weak effect, 0.01 p.cent on M/V and rather higher 10 p.cent on H/L which are observed only between extreme durations (45 and 120 min). The second fermentation, in particular between 15 and 45 mn, appreciably influences (17 p.cent) M/V and it has a dominating effect (40.39 p.cent) on H/L starting from 15 min. The interaction of these two fermentations decreases their effect on M/V, and their combination with the mode of thawing is reflected negatively on H/L (4.73 p.cent). The mode of thawing alone affects (4.2 p.cent) H/L but not M/V.
The best bread of frozen dough is that obtained with fermentation (Pt/App) 60/15 and cooked directly without preliminary thaw. The second bread in quality is that of thawing with 5 °C with a pair of fermentation at 90/15. The third is that defrosted at 40 °C with a pair 120/15. The time of thaw at 5°C is of 240 mn and it is 35 mn at 40°C.
Finally, we estimate that bread making from fermented and frozen dough is feasible and does not require thaw preliminary to cooking. Without use of improving additives of bread making, the result is similar to the witness bread with an appreciable gain in the time of fermentation.Diplôme : Magistère En ligne : ../theses/agronomie/FAL6359.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6353 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité FAL/6359 FAL/6359 Thèse Bibliothèque principale Thèses Disponible
Titre : Blé dur fermenté lemzeiet : "étude du nouveau procédé de fermentation à l’extérieur du matmor et caractérisation de l’écosystème (interactions du microbiote avec la matrice)" Type de document : texte imprimé Auteurs : Ryma Merabti, Auteur ; Farida Bekhouche, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2015 Importance : 178 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Fermentation Blé dur Vinaigre Ecosystème Bactéries lactiques Diversité Interaction Microbiote-Matrice Durum Wheat Vinegar Ecosystem Lactic Acid BacteriaDiversity Microbiota- Matrix ?????? ??? ??? ???? ?????? ?????? ??????? ??? ???????? ????? Microbiote -
??????Index. décimale : 640 Industrie Alimentaire Résumé : In Algeria, fermented durum wheat lemzeiet is used to produce couscous also named lemzeiet. Historically the fermentation was carried out in underground silos called matmor. Nowadays the wheat’s fermentation is made outside the matmor inside utensils of different shapes and sizes, by a new fast uncontrolled process. The fermentation of wheat in matmor has been progressively abandoned due to rural exodus and the expansion of modern wheat storage methods.
In order to master this new process and in an approach of making it valuable, we conducted a survey of wheat fermentation conditions applied outside the matmor. Following the obtained results, two types of fermentation (V and E), with and without initial addition of vinegar, were reproduced at laboratory scale in plastic jerrycans of 10 L.
The microbial communities present, in the two samples, were monitored and analysed by conventional microbiological farming methods. The results showed that the fermentation favours the disappearance of fungi flora since the first months with the settlement of a dominant lactic flora. This dominant flora, deriving from the two samples’ types, was defined and monitored by culture-independent (PCR-TTGE) and culture-dependent methods by coupling different molecular methods (ARNr 16S/pheS/rpoA gene sequencing and speciesspecific PCR). 69 isolates were identified as belonging to 16 species represented by 6 genera (Enterococcus, Lactobacillus, Leuconostoc, Pediococcus, Weissella, and Streptococcus).
TTGE revealed similar results us cultutre-dependent methods, with a chracteristic band assigned to Pediococcus.sp. The strain typing of Lactobacillus spp., Pediococcus spp., and Enterococcus spp., by RAPD and PFGE, showed a very important intrsapecies diversity.
To study the effect of LAB’s activity on the matrix changes, we analysed physico-chimical composition and characteristics of fermented wheat. The results showed that fermentation favours the increase of fat acidity, titratable acidity and a significant drop of pH The free amino-acids’ profiles and the volatile compounds were also evaluated using cation exchange chromatography and gas hromatography-mass spectrometry (CG-MS) respectively. 40 volatile aroma compounds and the 25 free amino acids showed a distinct effect of fermentation compared to non-fermented wheat (used as a control sample).Our results demonstrated an increase of proteogenic free amino acids and non-proteogenic ones (mainly ornithine and GABA).The hydrolytic activities of the isolated LAB species, belonging to 24 strains, were also highlighted using the API-ZYM kit.
This study enabled the exploration of a new fermentation process of wheat with the
determination of a large diversity of colonizing LAB and their interactions with the matrix of fermented wheat.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/MER6814.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10073 Blé dur fermenté lemzeiet : "étude du nouveau procédé de fermentation à l’extérieur du matmor et caractérisation de l’écosystème (interactions du microbiote avec la matrice)" [texte imprimé] / Ryma Merabti, Auteur ; Farida Bekhouche, Directeur de thèse . - [S.l.] : جامعة الإخوة منتوري قسنطينة, 2015 . - 178 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Fermentation Blé dur Vinaigre Ecosystème Bactéries lactiques Diversité Interaction Microbiote-Matrice Durum Wheat Vinegar Ecosystem Lactic Acid BacteriaDiversity Microbiota- Matrix ?????? ??? ??? ???? ?????? ?????? ??????? ??? ???????? ????? Microbiote -
??????Index. décimale : 640 Industrie Alimentaire Résumé : In Algeria, fermented durum wheat lemzeiet is used to produce couscous also named lemzeiet. Historically the fermentation was carried out in underground silos called matmor. Nowadays the wheat’s fermentation is made outside the matmor inside utensils of different shapes and sizes, by a new fast uncontrolled process. The fermentation of wheat in matmor has been progressively abandoned due to rural exodus and the expansion of modern wheat storage methods.
In order to master this new process and in an approach of making it valuable, we conducted a survey of wheat fermentation conditions applied outside the matmor. Following the obtained results, two types of fermentation (V and E), with and without initial addition of vinegar, were reproduced at laboratory scale in plastic jerrycans of 10 L.
The microbial communities present, in the two samples, were monitored and analysed by conventional microbiological farming methods. The results showed that the fermentation favours the disappearance of fungi flora since the first months with the settlement of a dominant lactic flora. This dominant flora, deriving from the two samples’ types, was defined and monitored by culture-independent (PCR-TTGE) and culture-dependent methods by coupling different molecular methods (ARNr 16S/pheS/rpoA gene sequencing and speciesspecific PCR). 69 isolates were identified as belonging to 16 species represented by 6 genera (Enterococcus, Lactobacillus, Leuconostoc, Pediococcus, Weissella, and Streptococcus).
TTGE revealed similar results us cultutre-dependent methods, with a chracteristic band assigned to Pediococcus.sp. The strain typing of Lactobacillus spp., Pediococcus spp., and Enterococcus spp., by RAPD and PFGE, showed a very important intrsapecies diversity.
To study the effect of LAB’s activity on the matrix changes, we analysed physico-chimical composition and characteristics of fermented wheat. The results showed that fermentation favours the increase of fat acidity, titratable acidity and a significant drop of pH The free amino-acids’ profiles and the volatile compounds were also evaluated using cation exchange chromatography and gas hromatography-mass spectrometry (CG-MS) respectively. 40 volatile aroma compounds and the 25 free amino acids showed a distinct effect of fermentation compared to non-fermented wheat (used as a control sample).Our results demonstrated an increase of proteogenic free amino acids and non-proteogenic ones (mainly ornithine and GABA).The hydrolytic activities of the isolated LAB species, belonging to 24 strains, were also highlighted using the API-ZYM kit.
This study enabled the exploration of a new fermentation process of wheat with the
determination of a large diversity of colonizing LAB and their interactions with the matrix of fermented wheat.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/MER6814.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10073 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité MER/6814 MER/6814 Thèse Bibliothèque principale Thèses Disponible Mise au point d’une technique pour le suivi des cinétiques de fermentation de pâtes boulangères avec et sans gluten / Hayat Bourekoua
Titre : Mise au point d’une technique pour le suivi des cinétiques de fermentation de pâtes boulangères avec et sans gluten Type de document : texte imprimé Auteurs : Hayat Bourekoua, Auteur ; Mohamed-Nasreddine Zidoune, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2013 Importance : 82 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : fermentation cinétiques fermentation lyophilisation structure alvéolaire analyse morphologique mathématique kinetic fermentation freeze-drying cell structure analysis
morphological mathematics ?????? ????? ?????? ????? ????? ??????? ??????? ??????????? ???????Index. décimale : 640 Industrie Alimentaire Résumé :
This study was led in the aim to set off a technique that enable to follow the fermentation kinetics of the fermented pastes, based on the congelation of the lumps in nitrogen liquidates then freeze-drying.
The Follow-up of fermentation kinetics is done on fermented pastes in a time interval from 0 to 150 min at 38°C. Samples of fermented pastes are preserved in liquid nitrogen, then freeze-dried (- 57°C, 0.05 mbar). The acquisition of the images of the cellular structures is obtained by the use of a medical scanner and by numerical camera. The kinetics of gas expansion is traced. The images obtained are treated by morphological analysis; the grading curves of the corresponding levels of gray are traced. A classification of the structures of the lumps is obtained by Analyze in Principal Components (ACP).
Obtained results showed that the common wheat paste witness expand approximately 3 times more than those of the rice-field bean formula (FRF), fermentation optimum for the common wheat witness is at 120 min with a gas expansion of 195, 79% for the flour1, and 200, 28% for the flour 2, against an fermentation optimum of the ricefield bean formula is at 45 min with a gas expansion of 44.05%.
The grading curves resulting from the image analysis allowed that the finest structure for the two flours of common wheat is at 0 min, and coarsest with 150 min. The finest structure with 5 min., 30 min. coarsest for the FRF. A classification by ACP statistical test made possible to obtain classifications of the structures of the lumps fermented according to their smoothness or their heterogeneity.
In conclusion, and through this word, we could validate the paste congelation freeze-drying technique as a simple tool of following-up the expansion kinetics of materials of different bakers’ qualities.Diplôme : Magistère En ligne : ../theses/agronomie/BOU6361.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6351 Mise au point d’une technique pour le suivi des cinétiques de fermentation de pâtes boulangères avec et sans gluten [texte imprimé] / Hayat Bourekoua, Auteur ; Mohamed-Nasreddine Zidoune, Directeur de thèse . - constantine (Route ain el bey, Algérie) : Université Constantine 1, 2013 . - 82 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : fermentation cinétiques fermentation lyophilisation structure alvéolaire analyse morphologique mathématique kinetic fermentation freeze-drying cell structure analysis
morphological mathematics ?????? ????? ?????? ????? ????? ??????? ??????? ??????????? ???????Index. décimale : 640 Industrie Alimentaire Résumé :
This study was led in the aim to set off a technique that enable to follow the fermentation kinetics of the fermented pastes, based on the congelation of the lumps in nitrogen liquidates then freeze-drying.
The Follow-up of fermentation kinetics is done on fermented pastes in a time interval from 0 to 150 min at 38°C. Samples of fermented pastes are preserved in liquid nitrogen, then freeze-dried (- 57°C, 0.05 mbar). The acquisition of the images of the cellular structures is obtained by the use of a medical scanner and by numerical camera. The kinetics of gas expansion is traced. The images obtained are treated by morphological analysis; the grading curves of the corresponding levels of gray are traced. A classification of the structures of the lumps is obtained by Analyze in Principal Components (ACP).
Obtained results showed that the common wheat paste witness expand approximately 3 times more than those of the rice-field bean formula (FRF), fermentation optimum for the common wheat witness is at 120 min with a gas expansion of 195, 79% for the flour1, and 200, 28% for the flour 2, against an fermentation optimum of the ricefield bean formula is at 45 min with a gas expansion of 44.05%.
The grading curves resulting from the image analysis allowed that the finest structure for the two flours of common wheat is at 0 min, and coarsest with 150 min. The finest structure with 5 min., 30 min. coarsest for the FRF. A classification by ACP statistical test made possible to obtain classifications of the structures of the lumps fermented according to their smoothness or their heterogeneity.
In conclusion, and through this word, we could validate the paste congelation freeze-drying technique as a simple tool of following-up the expansion kinetics of materials of different bakers’ qualities.Diplôme : Magistère En ligne : ../theses/agronomie/BOU6361.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6351 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/6361 BOU/6361 Thèse Bibliothèque principale Thèses Disponible
Titre : Impact de plantes riches en métabolites secondaires sur la méthanogénèse ruminale et les activités fermentaires du microbiome ruminal chez des ovins Type de document : texte imprimé Auteurs : Moufida Rira, Auteur ; H. Bousseboua, Directeur de thèse ; Michel Doreau, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2015 Importance : 201 f. Format : 30 cm. Note générale : 2 copies imprimes disponibles Langues : Français (fre) Catégories : Français - Anglais
BiologieTags : Méthane tanins condensés huiles essentielles fermentation microbiote ruminal moutons Methane condensed tannins essential oils rumen microbes sheep????? ??????? ???? ????? ???????? ????? ?????? Index. décimale : 570 Sciences de la vie. Biologie Résumé : Strategies of methane reduction will have to take into account the other environmental
impacts and the social-economic stakes. Therefore, the main encouraging way envisaged to
reduce enteric methane is the use of additives containing plants secondary metabolites.
The objective of this thesis work was to test at first the in vitro potential of essential
oil extracts and condensed tannins-rich plants to reduce methane production. Secondly, an in
vivo study was conducted for a validation of results obtained in vitro and for a better
knowledge of ruminal methanogenesis and fermentative phenomena.
Our work allows concluding that essential oil and condensed tannins have the potential
to decrease in vitro methane production. Essential oils of Mentha pulegium and Juniperus
phoenicea negatively affect in vitro ruminal fermentation. Condensed tannins reduce in vivo
methane production without notable unwanted effects on ruminal fermentation and on
digestibility. The effect of condensed tannins is rather linked to the dose and not to the nature
of the plant. This work also highlighted the absence of relation between concentration and
diversity of methanogens and methanogenesis. Reduction of methane is due to the inhibition
of the activity of methanogens rather than to the decrease of their concentration. The
presentation of tannins rich plants under granular shape had also accelerated the transit.
Results from the in vivo study suggests that dietary condensed tannins from Leucaena
leucocephala, Manihot esculenta, and to a lesser extent from Gliricidia sepium in pellet form
could be used to mitigate methane production with no marked detrimental effects on other
fermentative parameters.Diplôme : Doctorat en sciences En ligne : ../theses/biologie/RIR6839.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10114 Impact de plantes riches en métabolites secondaires sur la méthanogénèse ruminale et les activités fermentaires du microbiome ruminal chez des ovins [texte imprimé] / Moufida Rira, Auteur ; H. Bousseboua, Directeur de thèse ; Michel Doreau, Directeur de thèse . - [S.l.] : جامعة الإخوة منتوري قسنطينة, 2015 . - 201 f. ; 30 cm.
2 copies imprimes disponibles
Langues : Français (fre)
Catégories : Français - Anglais
BiologieTags : Méthane tanins condensés huiles essentielles fermentation microbiote ruminal moutons Methane condensed tannins essential oils rumen microbes sheep????? ??????? ???? ????? ???????? ????? ?????? Index. décimale : 570 Sciences de la vie. Biologie Résumé : Strategies of methane reduction will have to take into account the other environmental
impacts and the social-economic stakes. Therefore, the main encouraging way envisaged to
reduce enteric methane is the use of additives containing plants secondary metabolites.
The objective of this thesis work was to test at first the in vitro potential of essential
oil extracts and condensed tannins-rich plants to reduce methane production. Secondly, an in
vivo study was conducted for a validation of results obtained in vitro and for a better
knowledge of ruminal methanogenesis and fermentative phenomena.
Our work allows concluding that essential oil and condensed tannins have the potential
to decrease in vitro methane production. Essential oils of Mentha pulegium and Juniperus
phoenicea negatively affect in vitro ruminal fermentation. Condensed tannins reduce in vivo
methane production without notable unwanted effects on ruminal fermentation and on
digestibility. The effect of condensed tannins is rather linked to the dose and not to the nature
of the plant. This work also highlighted the absence of relation between concentration and
diversity of methanogens and methanogenesis. Reduction of methane is due to the inhibition
of the activity of methanogens rather than to the decrease of their concentration. The
presentation of tannins rich plants under granular shape had also accelerated the transit.
Results from the in vivo study suggests that dietary condensed tannins from Leucaena
leucocephala, Manihot esculenta, and to a lesser extent from Gliricidia sepium in pellet form
could be used to mitigate methane production with no marked detrimental effects on other
fermentative parameters.Diplôme : Doctorat en sciences En ligne : ../theses/biologie/RIR6839.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10114 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité RIR/6839 RIR/6839 Thèse Bibliothèque principale Thèses Disponible
Titre : Transformation et valorisation de sous-produit de dattes en biomasse à partir de saccharomyce cervisiae. 1- mise au point et optimisation du milieu de fermentation. 2- amélioration de la production de biomasse en réacteur semi-continu Type de document : texte imprimé Auteurs : Univ. de Constantine, Editeur scientifique Année de publication : 1997 Importance : 101 f. Note générale : 01 Disponible à la salle de recherche Langues : Français (fre) Catégories : Français - Anglais
BiologieTags : Algérie Fermentation Datte Saccharomyce cervisiae Index. décimale : 570 Sciences de la vie. Biologie Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=1422 Transformation et valorisation de sous-produit de dattes en biomasse à partir de saccharomyce cervisiae. 1- mise au point et optimisation du milieu de fermentation. 2- amélioration de la production de biomasse en réacteur semi-continu [texte imprimé] / Univ. de Constantine, Editeur scientifique . - 1997 . - 101 f.
01 Disponible à la salle de recherche
Langues : Français (fre)
Catégories : Français - Anglais
BiologieTags : Algérie Fermentation Datte Saccharomyce cervisiae Index. décimale : 570 Sciences de la vie. Biologie Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=1422 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité DJI/3299 DJI/3299 Thèse Bibliothèque principale Thèses Disponible
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