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: TECNOLOGIA DE LA CARNE Subject: CARNE Year: 2010 Document Type: Sin Especificar

Sort by Score Title Year -

1-2 from 2 results (0.011 seconds)

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

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

Acceder

« Previous 1 Next »