Traditional Foods in Maghreb: Production and Research Progress - Université d'Artois Access content directly
Book Sections Year : 2019

Traditional Foods in Maghreb: Production and Research Progress

Not file

Dates and versions

hal-03617667 , version 1 (23-03-2022)

Identifiers

Cite

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⟩
14 View
0 Download

Altmetric

Share

Gmail Facebook Twitter LinkedIn More