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Capitolul II Tehnologii generale de procesare a produselor din carne
2.2.1 Materii prime
2.3 Factorii care influenţează calitatea preparatelor din carne
2.4.3 Pregătirea compoziţiei preparatelor din carne
2.4.4 Umplerea compoziţiei în membrane
7.1 Tehnologia prospăturilor obţinute la S.C. Caroli Foods S.R.L
7.1.2.1 Cremwurşti
7.2.2.3 Carnati afumati
7.3 Tehnologia specialităţilor
7.3.2.2 Muşchiul ţigănesc
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Controlul Calitatii Unor Preparate Din Carne in Membrana Obtinute in Cadrul SC Caroli Foods SRL

Controlul Calitatii Unor Preparate Din Carne in Membrana Obtinute in Cadrul SC Caroli Foods SRL

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Published by Lucia Zotescu
control calitate preparate din carne
control calitate preparate din carne

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Categories:Types, Research
Published by: Lucia Zotescu on Jun 05, 2013
Copyright:Attribution Non-commercial

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07/21/2013

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