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Technologie Alimentaire

  
 
Résultats: Montrant 10 de 122 à l'page 5 de 13
Nom
Titre
Domaine
Document
Unité
Année
Variation of ascorbic acid and β-carotene content in acerola (Malpighia glabra...
Spectrophotometric analysis of the lipidic fraction in soaked soybeans [Glycine max...
Fermentation of endogenous trehalose and glycogen by Saccharomyces cerevisiae
Effects of high and low methoxyl citric pectin and cellulose on serum levels of cholesterol...
Study of the agroindustrial alterations induced by the irradiated tissue culture...
Occurrence of coliforms and fecal streptococcus in foods with low moisture conte...
Cellular viability of Saccharomyces cerevisiae in mixed cul ture with Lactobacillus...
Résultats: Montrant 10 de 122 à l'page 5 de 13
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