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Subject: CARNE OVINA Document Type: Sin Especificar Year: 2010

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Title: Elaboración de Salchicha Vienesa con la Utilización de Diferentes Niveles Glutamato Monosódico ( 0.2, 0.4 y 0.6 % ) como Potenciador de Sabor
Author: Lema Ordoñez, Mario Benigno
Language: Español
Repository: 43
Subject: CARNE / SABORIZANTES / SALCHICHA VIENESA / TECNOLOGIA DE LA CARNE / CONDIMENTOS - ESPECIAS

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Title: La industria del avestruz
Author: Rengifo Carrera, Marco A.
Language: Español
Repository: 28
Subject: AVESTRUZ / INDUSTRIA / ANIMAL / PLUMAS / CARNE / CRIADERO

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