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Senegal: Institut de Technologie Alimentaire de Dakar: mode de preparation du pate de foie

1970

SAVIC I

AGROVOC Keywords

alimentos alimentos preparados aromatisation cooking cuisson flavouring foie food technology foods ingredientes ingredients liver methode methods prepared foods produit alimentaire technologie alimentaire

Bibliographic information

Other Subjects

Coccion; Tecnologia de los alimentos; Aromatizacion; Aliment prepare; Ingredient; Metodos; Higado

Type

Text

In AGRIS since: 2016-06-15

Format: AGRIS AP

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This bibliographic record has been provided by Food and Agriculture Organization of the United Nations

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