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43
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Lema Ordoñez, Mario Benigno
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CARNE
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CONDIMENTOS - ESPECIAS
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SALCHICHA VIENESA
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Subject:
CARNE VACUNA
Repository:
43
Year:
2010
Year:
2011
Language:
Español
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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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