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Contribution à l’étude pour la caractérisation du fromage traditionnel « Bouhezza » au lait de chèvre. 

Medjoudj, Hacene; Zidoune, Mohammed Nasreddine (جامعة الإخوة منتوري قسنطينة, 2018-04-10)
Bouhezza is a traditional Algerian cheese, from Chaouia terroir produced from different types of milk (goat, sheep and cow). Its manufacture refining is carried out in a skin bag prepared traditionally from goatskin ...

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Author
Medjoudj, Hacene (1)
Zidoune, Mohammed Nasreddine (1)Subjectaffinage (1)aromatic profile (1)bactéries lactiques (1)Chaouia (1)Chekoua (Djeld) (1)classification (1)
Fromage traditionnel Bouhezza (1)
hygienic quality (1)
lactic acid bacteria (1)
lait cru de chèvre (1)
... View MoreDate Issued
2018 (1)

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