Source: http://dspace.univ-jijel.dz:8080/xmlui/bitstream/handle/123456789/506/Essai%20d%E2%80%99%C3%A9laboration%20d%E2%80%99une%20formulation%20de%20confiture%20%C3%A0%20base%20de%20fraise%20et%20l%E2%80%99%C3%A9valuation%20des%20param%C3%A8tres%20physico-chimiques%2C%20microbiologiques%20et%20sensoriels.pdf