Pates alimentaires produites a partir de semoule de ble dur. Appreciation de la qualite de cuisson par analyse sensorielle. Pt. 2: Methode de routine
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Geneve (Switzerland) ISO
2008
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| Subjects: | PASTA, HARD WHEAT, SEMOLINA, QUALITY, COOKING, STANDARDS, ORGANOLEPTIC ANALYSIS, ANALYSE ORGANOLEPTIQUE, PATE ALIMENTAIRE, BLE DUR, SEMOULE, QUALITE, CUISSON, NORME, ANALISIS ORGANOLEPTICO, PASTAS ALIMENTICIAS, TRIGO DURO, CALIDAD, COCCION, NORMAS, |
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unfao:6684982021-05-05T06:52:20ZPates alimentaires produites a partir de semoule de ble dur. Appreciation de la qualite de cuisson par analyse sensorielle. Pt. 2: Methode de routine Organisation Internationale de Normalisation, Geneva (Switzerland) fre textGeneve (Switzerland) ISO2008 PASTAHARD WHEATSEMOLINAQUALITYCOOKINGSTANDARDSORGANOLEPTIC ANALYSISANALYSE ORGANOLEPTIQUEPATE ALIMENTAIREBLE DURSEMOULEQUALITECUISSONNORMEANALISIS ORGANOLEPTICOPASTAS ALIMENTICIASTRIGO DUROSEMOLINACALIDADCOCCIONNORMAS |
| 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 |
PASTA HARD WHEAT SEMOLINA QUALITY COOKING STANDARDS ORGANOLEPTIC ANALYSIS ANALYSE ORGANOLEPTIQUE PATE ALIMENTAIRE BLE DUR SEMOULE QUALITE CUISSON NORME ANALISIS ORGANOLEPTICO PASTAS ALIMENTICIAS TRIGO DURO SEMOLINA CALIDAD COCCION NORMAS PASTA HARD WHEAT SEMOLINA QUALITY COOKING STANDARDS ORGANOLEPTIC ANALYSIS ANALYSE ORGANOLEPTIQUE PATE ALIMENTAIRE BLE DUR SEMOULE QUALITE CUISSON NORME ANALISIS ORGANOLEPTICO PASTAS ALIMENTICIAS TRIGO DURO SEMOLINA CALIDAD COCCION NORMAS |
| spellingShingle |
PASTA HARD WHEAT SEMOLINA QUALITY COOKING STANDARDS ORGANOLEPTIC ANALYSIS ANALYSE ORGANOLEPTIQUE PATE ALIMENTAIRE BLE DUR SEMOULE QUALITE CUISSON NORME ANALISIS ORGANOLEPTICO PASTAS ALIMENTICIAS TRIGO DURO SEMOLINA CALIDAD COCCION NORMAS PASTA HARD WHEAT SEMOLINA QUALITY COOKING STANDARDS ORGANOLEPTIC ANALYSIS ANALYSE ORGANOLEPTIQUE PATE ALIMENTAIRE BLE DUR SEMOULE QUALITE CUISSON NORME ANALISIS ORGANOLEPTICO PASTAS ALIMENTICIAS TRIGO DURO SEMOLINA CALIDAD COCCION NORMAS Organisation Internationale de Normalisation, Geneva (Switzerland) fre Pates alimentaires produites a partir de semoule de ble dur. Appreciation de la qualite de cuisson par analyse sensorielle. Pt. 2: Methode de routine |
| format |
Texto |
| topic_facet |
PASTA HARD WHEAT SEMOLINA QUALITY COOKING STANDARDS ORGANOLEPTIC ANALYSIS ANALYSE ORGANOLEPTIQUE PATE ALIMENTAIRE BLE DUR SEMOULE QUALITE CUISSON NORME ANALISIS ORGANOLEPTICO PASTAS ALIMENTICIAS TRIGO DURO SEMOLINA CALIDAD COCCION NORMAS |
| author |
Organisation Internationale de Normalisation, Geneva (Switzerland) fre |
| author_facet |
Organisation Internationale de Normalisation, Geneva (Switzerland) fre |
| author_sort |
Organisation Internationale de Normalisation, Geneva (Switzerland) fre |
| title |
Pates alimentaires produites a partir de semoule de ble dur. Appreciation de la qualite de cuisson par analyse sensorielle. Pt. 2: Methode de routine |
| title_short |
Pates alimentaires produites a partir de semoule de ble dur. Appreciation de la qualite de cuisson par analyse sensorielle. Pt. 2: Methode de routine |
| title_full |
Pates alimentaires produites a partir de semoule de ble dur. Appreciation de la qualite de cuisson par analyse sensorielle. Pt. 2: Methode de routine |
| title_fullStr |
Pates alimentaires produites a partir de semoule de ble dur. Appreciation de la qualite de cuisson par analyse sensorielle. Pt. 2: Methode de routine |
| title_full_unstemmed |
Pates alimentaires produites a partir de semoule de ble dur. Appreciation de la qualite de cuisson par analyse sensorielle. Pt. 2: Methode de routine |
| title_sort |
pates alimentaires produites a partir de semoule de ble dur. appreciation de la qualite de cuisson par analyse sensorielle. pt. 2: methode de routine |
| publisher |
Geneve (Switzerland) ISO |
| publishDate |
2008 |
| work_keys_str_mv |
AT organisationinternationaledenormalisationgenevaswitzerlandfre patesalimentairesproduitesapartirdesemouledebledurappreciationdelaqualitedecuissonparanalysesensoriellept2methodederoutine |
| _version_ |
1768065283807772672 |