The Economic Aspects Of Food Preservation
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.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.identifier.uri | https://dspace.univ-batna.dz/handle/123456789/2454 | |
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 |
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