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43
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Guerrero Cadena , Karla Soraya
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Ortíz Peñafiel, Marlene Yolanda
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AHUMADO
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CARNE
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Subject:
AHUMADO
Subject:
CARNE
Subject:
COMPOSICION DE LA CARNE
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Title:
Utilización de Cuatro Tipos de Ahumado ( Frío, Templado, Caliente y Líquido)
Author:
Ortíz Peñafiel, Marlene Yolanda
Language:
Español
Repository:
43
Subject:
CARNE
/
AHUMADO
/
SALAME AHUMADO
/
CONSERVACION DEL SALAME
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Title:
Utilización de Diferentes Niveles de Eneldo(Anthum,Graveolens), como Aromatizante y Saborizante Natural en la Elaboración de Pernil de Borrego
Author:
Guerrero Cadena , Karla Soraya
Language:
Español
Repository:
43
Subject:
CARNE
/
AGUA
/
ADITIVOS
/
AHUMADO
/
COMPOSICION DE LA CARNE
/
CARBOHIDRATOS
Acceder
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