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dc.contributor.authorGrce, Z.
dc.contributor.authorBa, M.
dc.date.accessioned2013-04-07T10:51:19Z
dc.date.available2013-04-07T10:51:19Z
dc.date.issued1977en
dc.identifier.citationBulletin Scientifique de l'IMROP, 6, p. 130-139fr
dc.identifier.issn1727-8333*
dc.identifier.urihttp://hdl.handle.net/1834/4762
dc.language.isofren
dc.rights.urihttp://creativecommons.org/licenses/by-nc/3.0/en
dc.titlePoisson salé, fumé et séché, technologie nord-ouest africaine, aspect qualitatiffr
dc.typeJournal Contribution*
dc.bibliographicCitation.endpage139en
dc.bibliographicCitation.stpage130en
dc.bibliographicCitation.titleBulletin Scientifique de l'IMROPfr
dc.bibliographicCitation.volume6en
dc.description.statusPublisheden
dc.description.otherTransformation de poissonsfr
dc.description.otherTechnologie de transformationfr
dc.description.otherpoisson séchéfr
dc.description.otherpoisson fûméfr
dc.description.otherpoisson saléen
dc.subject.agrovocSalted fishen
dc.subject.agrovocSmoked fishen
dc.subject.agrovocDried fishen
dc.subject.asfaPhase transformationsfr
dc.subject.asfaFisheries resourcesen
dc.subject.asfaConservation (fishery products)en
dc.subject.asfaDried salted productsen
dc.type.refereedNon-Refereeden
dc.type.specifiedArticleen
refterms.dateFOA2021-01-30T18:47:39Z


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