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1.
Cuisiner les aliments fermentés : /par Claude AUBERTB , Jean-James Garreau by Series: Terre vivante
Material type: Text Text; Format: print ; Literary form: Not fiction
Language: French
Publication details: France : Terre vivante , 2017
Availability: Items available for loan: Bibliothèque Ecole Polytechnique d'Abomey-Calavi (1)Call number: 641.5/A889c.
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2.
Biochimie alimentaire /par Charles ALAIS , Guy LINDEN , Laurent MICHO by
Edition: 6è édition 6è édition de l'abrégé
Material type: Text Text; Format: print ; Literary form: Not fiction
Language: French
Publication details: Paris DUNOD 2017
Availability: Items available for loan: Bibliothèque Ecole Polytechnique d'Abomey-Calavi (1)Call number: 574.19/664/A316b.
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3.
Connaissance des aliments : Le manuel / par Emilie Fredot by Series: Diététique réussir son BTS
Edition: 4è édition
Material type: Text Text; Format: print ; Literary form: Not fiction
Language: French
Publication details: Paris : Lavoisier , 2017
Availability: Items available for loan: Bibliothèque Ecole Polytechnique d'Abomey-Calavi (1)Call number: 641.076/F852c.
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