Senegal: Institut de Technologie Alimentaire de Dakar: mode de preparation de saucisses merguez et de saucisses de boeuf (produits de charcuterie Musulmane)
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| Format: | Texto biblioteca |
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1970
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| Subjects: | BEEF, SAUSAGES, FOOD TECHNOLOGY, METHODS, FOODS, INGREDIENTS, FLAVOURING, COOKING, VIANDE BOVINE, SAUCISSE, TECHNOLOGIE ALIMENTAIRE, CARNE DE RES, SALCHICHA, TECNOLOGIA DE LOS ALIMENTOS, METHODE, PRODUIT ALIMENTAIRE, INGREDIENT, AROMATISATION, CUISSON, METODOS, ALIMENTOS, INGREDIENTES, AROMATIZACION, COCCION, |
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