𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Binding properties and colour of Bologna sausage made with varying fat levels, protein levels and cooking temperatures

✍ Scribed by J. Carballo; N. Mota; G. Barreto; F.Jiménez Colmenero


Book ID
116129964
Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
782 KB
Volume
41
Category
Article
ISSN
0309-1740

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