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dc.contributor.authorDridi, Ahlam-
dc.contributor.authorHammadi, Halima-
dc.contributor.authorMebaouji, Aya-
dc.contributor.authorHadj Mokhnache, Amira-
dc.contributor.authorEncadré par : Dr.Belmahi.H-
dc.date.accessioned2023-04-03T09:40:10Z-
dc.date.available2023-04-03T09:40:10Z-
dc.date.issued2018-
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/2845-
dc.descriptionMPH18/050en_US
dc.description.abstractIn recent years the agriculture food sector has grown great progress; but this ensuing allocations of threats and problems that have caused a deep upheavals which make the appearance of the idea of security and food safety; the maintenance of this security is based on a new approach that is the scientific expertise; the purpose of which is to reduce the food risk to zero and guarantee the consumer of the best of quality products. Our study is based on the release of the essential concepts about the scientific expertise; and put in hands the most important of the security and food safety system in the developed countries and the world’s leading organizations in the agriculture food sector. On the other side on chose to make two studies about an Algerian product; the first is about the regulation of conformity and the other one is about the stability. [en_US
dc.language.isofren_US
dc.publisherUniversité Constantine 3 Salah Boubnider,faculté de Médecineen_US
dc.subjectExpertise scientifiqueen_US
dc.subjectToxicologiqueen_US
dc.subjectProduitsen_US
dc.subjectAlimentaireen_US
dc.titleExpertise scientifique et toxicologique dans les produits alimentairesen_US
dc.typeOtheren_US
Appears in Collections:Mémoires en Pharmacie / مذكرات في الصيدلة

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