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  • Część IV. Biodrówka

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    Lukasz Wilk
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    4 views3 pages

    Część IV. Biodrówka

    Uploaded by

    Lukasz Wilk

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    III.

    BIODRÓWKA:

    Biodrówka z kością

    Co otrzymujemy z wykrawania biodrówki?

    1. Mięso wieprzowe klasy I:


    2. Mięso wieprzowe klasy IIa (tłuste):

    3. Mięso wieprzowe klasy III (ścięgniste):


    4. Kości:

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