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Year : 2019
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https://hal-univ-artois.archives-ouvertes.fr/hal-03617667
Submitted on : Wednesday, March 23, 2022-3:56:11 PM
Last modification on : Tuesday, December 6, 2022-12:42:14 PM
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Hicham Zaroual, Ferdaous Boughattas, Romdhane Karoui. Traditional Foods in Maghreb: Production and Research Progress. Traditional Foods, Springer International Publishing, pp.51-113, 2019, Food Engineering Series, ⟨10.1007/978-3-030-24620-4_4⟩. ⟨hal-03617667⟩
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