H. Dib, E. Hajj Semaan et Z. Noureddine Caractéristiques chimiques et microbiologiques des fromages libanais issus d’industries locales Full paper (pdf) Share this: Leave a Reply Cancel replyYour email address will not be published.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. December 1, 2008 / Author: master1 / Posted in: Agriculture and Food Sciences Tags: chemical analysis Lebanese cheese microbiological analysis ← previous - next →
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