Bibliographic Details
Main Authors: |
Long, L.,
Komarik, S.L.,
Tressler, D.K. |
Format: | Texto
biblioteca
|
Language: | |
Published: |
Westport, Conn. (USA) Avi Pub.
1982
|
Subjects: | MEAT PRODUCTS,
FISH PRODUCTS,
FOOD TECHNOLOGY,
COOKING,
PROCESSING,
TECHNOLOGY,
PROCESSED FOODS,
INGREDIENTS,
SHELLFISH,
POULTRY,
PLANT PROTEIN,
SAUSAGES,
CANNED MEAT,
MEAT,
FROZEN MEAT,
CANNED FISH,
SMOKED FISH,
FROZEN FISH,
PRODUIT CARNE,
PRODUIT A BASE DE POISSON,
TECHNOLOGIE ALIMENTAIRE,
CUISSON,
PRODUCTOS DE LA CARNE,
PRODUCTOS DERIVADOS DEL PESCADO,
TECNOLOGIA DE LOS ALIMENTOS,
COCCION,
TRAITEMENT,
TECHNOLOGIE,
ALIMENT TRANSFORME,
INGREDIENT,
COQUILLAGES ET CRUSTACES,
VOLAILLE,
PROTEINE VEGETALE,
SAUCISSE,
CONSERVE DE VIANDE,
VIANDE,
VIANDE CONGELEE,
CONSERVE DE POISSON,
POISSON FUME,
POISSON CONGELE,
PROCESAMIENTO,
TECNOLOGIA,
ALIMENTOS PROCESADOS,
INGREDIENTES,
MARISCOS,
AVES DE CORRAL,
PROTEINAS VEGETALES,
SALCHICHA,
CARNE EN CONSERVA,
CARNE,
CARNE CONGELADA,
PESCADO EN CONSERVA,
PESCADO AHUMADO,
PESCADO CONGELADO, |
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