H. Dib, E. Hajj Semaan et G. Abi Abdallah Optimisation des conditions de production du halloum demi-écrémé Full paper (pdf)Share this: Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment. March 1, 2010 / Author: LSJ Administrator / Posted in: Agriculture and Food Sciences Tags: cheese chemical analysis fat halloum sensory analysis ← previous - next →
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