Innovating Portuguese Traditional Pastry –On the Use of Pasteurised Egg Yolk in “Ovos Moles”

AuthID
 P-014-NW5
4
Author(s)
Fundo, Joana F.
·
Quintas, Mafalda A.
·
Silva, Cristina L. M.
Tipo de Documento
Proceedings Paper
Year published
2006
Publicado
Indexing
Handle®
Publication Identifiers
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service