Senegal: Institut de Technologie Alimentaire de Dakar: mode de preparation du pate de foie
Saved in:
| Main Author: | |
|---|---|
| Format: | Texto biblioteca |
| Language: | |
| Published: |
1970
|
| 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, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
unfao:707664 |
|---|---|
| record_format |
koha |
| spelling |
unfao:7076642014-12-22T12:10:18ZSenegal: Institut de Technologie Alimentaire de Dakar: mode de preparation du pate de foie SAVIC I text1970 LIVERPREPARED FOODSFOOD TECHNOLOGYMETHODSCOOKINGFOODSINGREDIENTSFLAVOURINGFOIEALIMENT PREPARETECHNOLOGIE ALIMENTAIREHIGADOALIMENTOS PREPARADOSTECNOLOGIA DE LOS ALIMENTOSMETHODECUISSONPRODUIT ALIMENTAIREINGREDIENTAROMATISATIONMETODOSCOCCIONALIMENTOSINGREDIENTESAROMATIZACION12520 |
| institution |
FAO IT |
| collection |
Koha |
| country |
Italia |
| countrycode |
IT |
| component |
Bibliográfico |
| access |
En linea |
| databasecode |
cat-fao-it |
| tag |
biblioteca |
| region |
Europa del Sur |
| libraryname |
David Lubin Memorial Library of FAO |
| language |
|
| topic |
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 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 |
| spellingShingle |
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 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 SAVIC I Senegal: Institut de Technologie Alimentaire de Dakar: mode de preparation du pate de foie |
| description |
|
| format |
Texto |
| topic_facet |
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 |
| author |
SAVIC I |
| author_facet |
SAVIC I |
| author_sort |
SAVIC I |
| title |
Senegal: Institut de Technologie Alimentaire de Dakar: mode de preparation du pate de foie |
| title_short |
Senegal: Institut de Technologie Alimentaire de Dakar: mode de preparation du pate de foie |
| title_full |
Senegal: Institut de Technologie Alimentaire de Dakar: mode de preparation du pate de foie |
| title_fullStr |
Senegal: Institut de Technologie Alimentaire de Dakar: mode de preparation du pate de foie |
| title_full_unstemmed |
Senegal: Institut de Technologie Alimentaire de Dakar: mode de preparation du pate de foie |
| title_sort |
senegal: institut de technologie alimentaire de dakar: mode de preparation du pate de foie |
| publishDate |
1970 |
| work_keys_str_mv |
AT savici senegalinstitutdetechnologiealimentairededakarmodedepreparationdupatedefoie |
| _version_ |
1768612629594505216 |