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Senegal: Institut de Technologie Alimentaire de Dakar: instruction pour la production des conserves de rognons et autres abats en sauce

1970

SAVIC I

AGROVOC Keywords
abats alimentos preparados alimentos procesados anatomia animal anatomie animale animal morphology chemical composition coeur composition chimique conditionnement cooking cuisson empaquetado food technology heart kidneys langue lengua menudos methode methods microbiologia microbiologie microbiology normas norme offal organoleptic properties packaging prepared foods processed foods rein standards technologie alimentaire tongue
Bibliographic information
Other Subjects
Composicion quimica; Metodos; Propiedades organolepticas; Propriete organoleptique; Aliment transforme; Coccion; Tecnologia de los alimentos; Aliment prepare; Rinones; Corazon
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Text
2016-05-15
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