Senegal: Institut de Technologie Alimentaire de Dakar: instruction pour la production des conserves de tripes en sauce
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| Format: | Texto biblioteca |
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1970
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| Subjects: | STOMACH, PREPARED FOODS, PROCESSED FOODS, FOOD TECHNOLOGY, METHODS, COOKING, FOODS, INGREDIENTS, FLAVOURING, PACKAGING, ORGANOLEPTIC PROPERTIES, STANDARDS, ESTOMAC, ALIMENT PREPARE, ALIMENT TRANSFORME, TECHNOLOGIE ALIMENTAIRE, ESTOMAGO, ALIMENTOS PREPARADOS, ALIMENTOS PROCESADOS, TECNOLOGIA DE LOS ALIMENTOS, METHODE, CUISSON, PRODUIT ALIMENTAIRE, INGREDIENT, AROMATISATION, CONDITIONNEMENT, PROPRIETE ORGANOLEPTIQUE, NORME, METODOS, COCCION, ALIMENTOS, INGREDIENTES, AROMATIZACION, EMPAQUETADO, PROPIEDADES ORGANOLEPTICAS, NORMAS, |
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