Etude comparative de la composition biochimique entre la viande cameline et ovine

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Mémoire mehdi11.pdf (2.14 MB)

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Authors

LABIAD Abderrahmene, Mehdi

Keywords

cameline, ovine, cuisson., cameline, ovine, cooking, الإبل., الطبخ, الأغنام

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http://e-biblio.univ-mosta.dz/handle/123456789/2321

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Mémoires de Master