Senegal: Institut de Technologie Alimentaire de Dakar: instructions pour la production des conserves de boeuf assaisonne et de corned beef
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| Format: | Texto biblioteca |
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1970
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| Subjects: | BEEF, CORNED BEEF, PREPARED FOODS, PROCESSED FOODS, FOOD TECHNOLOGY, METHODS, COOKING, FOODS, INGREDIENTS, FLAVOURING, PACKAGING, MICROBIOLOGY, ORGANOLEPTIC PROPERTIES, STANDARDS, VIANDE BOVINE, ALIMENT PREPARE, ALIMENT TRANSFORME, TECHNOLOGIE ALIMENTAIRE, CARNE DE RES, ALIMENTOS PREPARADOS, ALIMENTOS PROCESADOS, TECNOLOGIA DE LOS ALIMENTOS, METHODE, CUISSON, PRODUIT ALIMENTAIRE, INGREDIENT, AROMATISATION, CONDITIONNEMENT, MICROBIOLOGIE, PROPRIETE ORGANOLEPTIQUE, NORME, METODOS, COCCION, ALIMENTOS, INGREDIENTES, AROMATIZACION, EMPAQUETADO, MICROBIOLOGIA, PROPIEDADES ORGANOLEPTICAS, NORMAS, |
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