Characteristics of fresh sausages using different levels of pork, chevon and carabeef

Characteristics of fresh sausages using different levels of pork, chevon and carabeef

Библиографические подробности
Главный автор: Esguerra, Florinia Creus 1947-
Формат: ‌
Язык:English
Предметы:
Sausages.