The Economic Aspects Of Food Preservation

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dc.contributor.authorBoukhalfa, Ali
dc.date.accessioned2022-10-12T08:15:37Z
dc.date.available2022-10-12T08:15:37Z
dc.date.issued2011-12-31
dc.descriptionمقال نشر في مجلة الاقتصاد الصناعي - خزارتك – المجلد01 العدد 02 ص 325-332fr_FR
dc.description.abstractThis 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.identifier.urihttps://dspace.univ-batna.dz/handle/123456789/2454
dc.language.isoenfr_FR
dc.publisherkhazzartech الاقتصاد الصناعيfr_FR
dc.relation.ispartofseries01/02;
dc.subjectFood Preservationfr_FR
dc.subjectDryingfr_FR
dc.subjectSaltingfr_FR
dc.subjectPicklingfr_FR
dc.subjectSterilizingfr_FR
dc.subjectFreezingfr_FR
dc.subjectFood poisoning bacteriafr_FR
dc.subjectEnzymesfr_FR
dc.subjectMicroorganismsfr_FR
dc.titleThe Economic Aspects Of Food Preservationfr_FR
dc.typeArticlefr_FR

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العدد 02