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!
|