OPAC

A problem has been found

A problem has ocurred in the communication with the server.

Please, try again later. If the problem persists, contact the admin

Your search

Subject: CARNE OVINA Subject: AHUMADO Subject: AGUA Document Type: Sin Especificar

Sort by Score Title Year -

1-1 from 1 results (0.008 seconds)

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

« Previous 1 Next »