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1.
Bacterial contents and keeping quality of raw and pasteurized milk by
Summary language: Fr Summary language: En
Dissertation note: Thèse d'exercice
Availability: Items available for loan: Bibliothèque-Centre de Documentation de la Faculté des Sciences Agronomiques (1)Call number: BU T.PA 004 1983.
2.
Use of starter cultures of lactobacilli and yeasts for the controlled fermentation of Mawè porridge : role of micro- organisms and characteristics of the products by
Summary language: Français Summary language: Français
Dissertation note: Thèse d'exercice
Availability: Items available for loan: Bibliothèque-Centre de Documentation de la Faculté des Sciences Agronomiques (1)Call number: BU. T.NSA 004 1995.
3.
Bacterial contents and keeping quality of raw and pasteurized milk by
Summary language: Fr Summary language: En
Dissertation note: Thèse d'exercice
Availability: Items available for loan: Bibliothèque-Centre de Documentation de la Faculté des Sciences Agronomiques (1)Call number: BU T.PA 004 1983.
4.
Use of starter cultures of lactobacilli and yeasts for the controlled fermentation of Mawè porridge : role of micro- organisms and characteristics of the products by
Summary language: Français Summary language: Français
Dissertation note: Thèse d'exercice
Availability: Items available for loan: Bibliothèque-Centre de Documentation de la Faculté des Sciences Agronomiques (1)Call number: BU. T.NSA 004 1995.
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