Preparacion de la salsa de pescado y su utilizacion en el Ecuador.
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| Format: | Texto biblioteca |
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1966
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| Subjects: | FISH, SAUCES, EXPERIMENTATION, FISHERY PRODUCTS, PROCESSING, EQUIPMENT, RAW MATERIALS, COSTS, ANIMAL PROTEIN, CHEMICAL COMPOSITION, NUTRITIVE VALUE, FOOD CONSUMPTION, DIET, POISSON (ALIMENT), SAUCE, PESCADO, SALSAS, PRODUIT DE LA PECHE, TRAITEMENT, MATERIEL, MATIERE PREMIERE, COUT, PROTEINE ANIMALE, COMPOSITION CHIMIQUE, VALEUR NUTRITIVE, CONSOMMATION ALIMENTAIRE, REGIME ALIMENTAIRE, EXPERIMENTACION, PRODUCTOS PESQUEROS, PROCESAMIENTO, EQUIPO, MATERIAS PRIMAS, COSTOS, PROTEINAS DE ORIGEN ANIMAL, COMPOSICION QUIMICA, VALOR NUTRITIVO, CONSUMO DE ALIMENTOS, DIETA, |
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