Senegal: Institut de Technologie Alimentaire de Dakar: mode de preparation des jambons cuits au Senegal
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| Format: | Texto biblioteca |
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1970
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| Subjects: | BRINING, PRESERVATION, HAMS, PREPARED FOODS, FOOD TECHNOLOGY, METHODS, PROCESSING, SALAGE, JAMBON, ALIMENT PREPARE, TECHNOLOGIE ALIMENTAIRE, SALAZON, PRESERVACION, JAMON, ALIMENTOS PREPARADOS, TECNOLOGIA DE LOS ALIMENTOS, METHODE, TRAITEMENT, METODOS, PROCESAMIENTO, |
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