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      <ref-type name="Book Section">5</ref-type>
      <work-type>OS CH : Chapitres d'ouvrages scientifiques</work-type>
      <contributors>
        <authors>
          <author>
            <style face="normal" font="default" size="100%">Lakhtar, H.</style>
          </author>
          <author>
            <style face="normal" font="default" size="100%">Ismaili-Alaoui, M.</style>
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          <author>
            <style face="bold" font="default" size="100%">Roussos, Sevastianos</style>
          </author>
        </authors>
        <secondary-authors>
          <author>
            <style face="normal" font="default" size="100%">Karray, B.</style>
          </author>
          <author>
            <style face="normal" font="default" size="100%">Khecharem, J.</style>
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          <author>
            <style face="bold" font="default" size="100%">Roussos, Sevastianos</style>
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      <titles>
        <title>Culture des champignons comestibles et médicinaux sur un coproduit oléicole solide pour le développement durable oléicole au Maroc</title>
        <secondary-title>Pour un secteur oléicole rénové, rentable et compétitif en Méditerranée = For a renovated, profitable and competitive Mediterranean olive growing sector : proceedings Olivebioteq 2009</secondary-title>
        <secondary-title>Séminaire Olivebioteq 2009 : Pour un Secteur Oléicole Rénové, Rentable et Compétitif en Méditerranée = Seminar Olivebioteq 2009 : For a Renovated, Profitable and Competitive Mediterranean Olive Growing Sector</secondary-title>
      </titles>
      <pages>313-322</pages>
      <keywords>
        <keyword>VALORISATION DE RESIDU AGROINDUSTRIEL</keyword>
        <keyword>FRUIT</keyword>
        <keyword>FERMENTATION EN MILIEU SOLIDE</keyword>
        <keyword>SUBSTRAT</keyword>
        <keyword>CHAMPIGNON</keyword>
        <keyword>PRODUIT ALIMENTAIRE</keyword>
        <keyword>BIODEGRADATION</keyword>
        <keyword>ENZYME</keyword>
        <keyword>CELLULASE</keyword>
        <keyword>POLYPHENOLOXYDASE</keyword>
        <keyword>RESPIRATION</keyword>
        <keyword>AZOTE</keyword>
        <keyword>CARBONE</keyword>
        <keyword>OLIVE</keyword>
        <keyword>GRIGNON</keyword>
        <keyword>LIPASE</keyword>
        <keyword>LACCASE</keyword>
        <keyword>PEROXIDASE</keyword>
        <keyword>MAROC</keyword>
        <keyword>ZONE MEDITERRANEENNE</keyword>
      </keywords>
      <dates>
        <year>2009</year>
        <pub-dates>
          <date>2009/09/15-19</date>
        </pub-dates>
      </dates>
      <pub-location>Sfax</pub-location>
      <publisher>Institut de l'Olivier</publisher>
      <call-num>fdi:010055413</call-num>
      <language>FRE ; ENG</language>
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