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Contribution à l'étude de la structure des pectines et du brunissement enzymatique chez la Betterave à sucre.

Th. doct.-ing.--Sci. agron.--Nancy--I.N.P.L., 1980.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/464903238
Date January 1900
CreatorsBadii, Farideh,
Publisher[S.l. : s.n.,
Source SetsOCLC
LanguageFrench
Detected LanguageFrench

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