Senegal: Institut de Technologie Alimentaire de Dakar: mode de preparation du pate de foie
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Format: | Texto biblioteca |
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1970
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Subjects: | LIVER, PREPARED FOODS, FOOD TECHNOLOGY, METHODS, COOKING, FOODS, INGREDIENTS, FLAVOURING, FOIE, ALIMENT PREPARE, TECHNOLOGIE ALIMENTAIRE, HIGADO, ALIMENTOS PREPARADOS, TECNOLOGIA DE LOS ALIMENTOS, METHODE, CUISSON, PRODUIT ALIMENTAIRE, INGREDIENT, AROMATISATION, METODOS, COCCION, ALIMENTOS, INGREDIENTES, AROMATIZACION, |
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