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Results:
1-14
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Results: 14
Authors:
HAMMOUMI A
FAID M
ELYACHIOUI M
AMAROUCH H
Citation: A. Hammoumi et al., CHARACTERIZATION OF FERMENTED FISH WASTE USED IN FEEDING TRIALS WITH BROILERS, Process biochemistry, 33(4), 1998, pp. 423-427
Authors:
OUHSSINE M
FAID M
KHERRATI B
ELYACHIOUI M
Citation: M. Ouhssine et al., CHEMICAL AND MICROBIOLOGICAL CHARACTERIZATION OF SLAUGHTERHOUSE WASTES IN MOROCCO, Fresenius environmental bulletin, 7(3-4), 1998, pp. 190-196
Authors:
KHERRATI B
FAID M
ELYACHIOUI M
WAHMANE A
Citation: B. Kherrati et al., PROCESS FOR RECYCLING SLAUGHTERHOUSES WASTES AND BY-PRODUCTS BY FERMENTATION, Bioresource technology, 63(1), 1998, pp. 75-79
Authors:
FAID M
ZOUITEN A
ELMARRAKCHI A
ACHKARIBEGDOURI A
Citation: M. Faid et al., BIOTRANSFORMATION OF FISH WASTE INTO A STABLE FEED INGREDIENT, Food chemistry, 60(1), 1997, pp. 13-18
Authors:
ASEHRAOU A
MOHIEDDINE S
FAID M
SERHROUCHNI M
Citation: A. Asehraou et al., USE OF ANTIFUNGAL PRINCIPLES FROM GARLIC FOR THE INHIBITION OF YEASTSAND MOLDS IN FERMENTING GREEN OLIVES, Grasas y aceites, 48(2), 1997, pp. 68-73
Authors:
FAID M
BAKHY K
ANCHAD M
TANTAOUIELARAKI A
Citation: M. Faid et al., ALMOND PASTE - PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERIZATION AND PRESERVATION WITH SORBIC ACID AND CINNAMON, Journal of food protection, 58(5), 1995, pp. 547-550
Authors:
BENNANI L
ZENATI Y
FAID M
ETTAYEBI M
Citation: L. Bennani et al., PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARA CTERISTICS OF A DRIED SALTED MEAT PRODUCT (KADDID) IN MOROCCO, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 201(6), 1995, pp. 528-532
Authors:
MOUNCIF M
FAID M
ACHKARIBEGDOURI A
LHADI R
Citation: M. Mouncif et al., A BIOTECHNOLOGICAL VALORIZATION AND TREATMENT OF OLIVE MILL WASTE-WATERS BY SELECTED YEAST STRAINS, Grasas y aceites, 46(6), 1995, pp. 344-348
Authors:
FAID M
KARANI H
ELMARRAKCHI A
ACHKARIBEGDOURI A
Citation: M. Faid et al., A BIOTECHNOLOGICAL PROCESS FOR THE VALORIZATION OF FISH WASTE, Bioresource technology, 49(3), 1994, pp. 237-241
Authors:
FAID M
BORAAM F
ZYANI I
LARPENT JP
Citation: M. Faid et al., CHARACTERIZATION OF SOURDOUGH BREAD FERMENTS MADE IN THE LABORATORY BY TRADITIONAL METHODS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 198(4), 1994, pp. 287-291
Authors:
FAID M
AKHARTOUF R
ASEHRAOU A
Citation: M. Faid et al., MICROORGANISMS ASSOCIATED WITH POSTHARVEST GREEN OLIVES DETERIORATIONS IN MOROCCO, Grasas y aceites, 45(5), 1994, pp. 313-317
Authors:
BORAAM F
FAID M
LARPENT JP
BRETON A
Citation: F. Boraam et al., LACTIC-ACID BACTERIA AND YEAST ASSOCIATED WITH TRADITIONAL MOROCCAN SOUR-DOUGH BREAD FERMENTATION, Sciences des aliments, 13(3), 1993, pp. 501-509
Authors:
FAID M
BORAAM F
ACHBAB A
LARPENT JP
Citation: M. Faid et al., YEAST-LACTIC ACID BACTERIA INTERACTIONS IN MOROCCAN SOUR-DOUGH BREAD FERMENTATION, Lebensmittel-Wissenschaft + Technologie, 26(5), 1993, pp. 443-446
Authors:
MOUNCIF M
TAMOH S
FAID M
ACHKARIBEGDOURI A
Citation: M. Mouncif et al., A STUDY OF CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF OLIVE MILLWASTE-WATER IN MOROCCO, Grasas y aceites, 44(6), 1993, pp. 335-338
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