E. Hajj Semaan, H. Dib, R. Abi Ramia et M. Chedid Caractérisation chimique et qualité bactériologique de produits laitiers caprins traditionnels libanais Full paper (pdf)Share this: Leave a Reply Cancel replyYour email address will not be published.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, 2011 / Author: master1 / Posted in: Agriculture and Food Sciences Tags: caprine nutritional value pathogenic bacteria traditional cheeses ← previous - next →
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