MIRON, N.D; NISTOR, D; URSU, A.V; AZZOUZ, A; DIDI, M.A. MODELISATION ET OPTIMISATION DU PROCESSUS DE FORMULATION D’UN CHOCOLAT ET DE GRUYERE UTILISANT UN PROGRAMME FACTORIEL DE TYPE 3. Sciences & Technology. A, exactes sciences, [S. l.], n. 23, p. 22–27, 2005. Disponível em: https://revue.umc.edu.dz/a/article/view/176. Acesso em: 24 nov. 2024.