The Economic Aspects Of Food Preservation

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Élément Dublin Core	Valeur	Langue
dc.contributor.author	Boukhalfa, Ali	-
dc.date.accessioned	2022-10-12T08:15:37Z	-
dc.date.available	2022-10-12T08:15:37Z	-
dc.date.issued	2011-12-31	-
dc.identifier.uri	http://dspace.univ-batna.dz/xmlui/handle/123456789/2454	-
dc.description	مقال نشر في مجلة الاقتصاد الصناعي - خزارتك – المجلد01 العدد 02 ص 325-332	fr_FR
dc.description.abstract	This article is about food preservation methods. It aims at providing information for readers on different methods used in preserving food, starting from the ancient traditional method used in the past in the form of drying and salting, and then other methods in the form of pickling and sterilizing to the most modern method in the form of freezing.	fr_FR
dc.language.iso	en	fr_FR
dc.publisher	khazzartech الاقتصاد الصناعي	fr_FR
dc.relation.ispartofseries	01/02;	-
dc.subject	Food Preservation	fr_FR
dc.subject	Drying	fr_FR
dc.subject	Salting	fr_FR
dc.subject	Pickling	fr_FR
dc.subject	Sterilizing	fr_FR
dc.subject	Freezing	fr_FR
dc.subject	Food poisoning bacteria	fr_FR
dc.subject	Enzymes	fr_FR
dc.subject	Microorganisms	fr_FR
dc.title	The Economic Aspects Of Food Preservation	fr_FR
dc.type	Article	fr_FR
Collection(s) :	العدد 02

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