Senegal: Institut de Technologie Alimentaire de Dakar: mode de preparation des saucissons secs (essais effectues a l'ITA)
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| Format: | Texto biblioteca |
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1970
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| Subjects: | FOOD TECHNOLOGY, RESEARCH INSTITUTIONS, SAUSAGES, METHODS, MEAT, DRYING, WATER, SWINE, BEEF, FOODS, INGREDIENTS, COOKING, MICROBIOLOGY, ORGANOLEPTIC PROPERTIES, STANDARDS, TECHNOLOGIE ALIMENTAIRE, INSTITUTION DE RECHERCHE, SAUCISSE, TECNOLOGIA DE LOS ALIMENTOS, INSTITUCIONES DE INVESTIGACION, SALCHICHA, METHODE, VIANDE, SECHAGE, EAU, PORCIN, VIANDE BOVINE, PRODUIT ALIMENTAIRE, INGREDIENT, CUISSON, MICROBIOLOGIE, PROPRIETE ORGANOLEPTIQUE, NORME, METODOS, CARNE, SECADO, AGUA, CERDO, CARNE DE RES, ALIMENTOS, INGREDIENTES, COCCION, MICROBIOLOGIA, PROPIEDADES ORGANOLEPTICAS, NORMAS, |
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