Bases scientifiques de la qualité du venaco, fromage traditionnel au lait cru. Mise au point de ferments sélectionnés spécifiques
2003
Casalta, Erick
Bibliographic information
Other Subjects
[shs] humanities and social sciences; These
Language
French
Type
Thesis
2021-03-15
AGRIS AP
Data Provider
This bibliographic record has been provided by National Institute for Agricultural Research
If you notice any incorrect information relating to this record, please contact us at [email protected]