La preparacion de salsas de pescado y su utilizacion en el Ecuador.
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| Format: | Texto biblioteca |
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1964
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| Subjects: | FISH, SAUCES, SURPLUSES, FISHERY PRODUCTS, PROCESSING, EQUIPMENT, NUTRITIVE VALUE, EXPERIMENTATION, FOOD PRODUCTION, POISSON (ALIMENT), SAUCE, PESCADO, SALSAS, EXCEDENT, PRODUIT DE LA PECHE, TRAITEMENT, MATERIEL, VALEUR NUTRITIVE, PRODUCTION ALIMENTAIRE, EXCEDENTES, PRODUCTOS PESQUEROS, PROCESAMIENTO, EQUIPO, VALOR NUTRITIVO, EXPERIMENTACION, PRODUCCION ALIMENTARIA, |
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