#cheese
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Inde
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Le petit traité Rustica des fromages maison
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To Eat Or Not To Eat? The Milk And Dairy Group - Food Pyramid
Ebooks
Jeunesse
To Eat Or Not To Eat? The Milk And Dairy Group - Food Pyramid
15 pages
English
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Sandwichs du monde
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Les tartes décorées
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Episode 110
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Welcome to VERNISSAGE berghaus plattjen starters main courses
Documents
Cours
Welcome to VERNISSAGE berghaus plattjen starters main courses
58 pages
English
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ESTUDIO DE UN BROTE EPIDÉMICO DE 81 CASOS DE BRUCELOSIS CONSECUTIVO AL CONSUMO DE QUESO FRESCO SIN PASTEURIZAR (Study of an Epidemic Outbreak of 81 Cases Brucelosis after Consumption of UnpasteurisedCottage Cheese)
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Autres
ESTUDIO DE UN BROTE EPIDÉMICO DE 81 CASOS DE BRUCELOSIS CONSECUTIVO AL CONSUMO DE QUESO FRESCO SIN PASTEURIZAR (Study of an Epidemic Outbreak of 81 Cases Brucelosis after Consumption of UnpasteurisedCottage Cheese)
9 pages
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Étude de propriétés physiologiques de Lactococcus lactis et de Lactococcus garvieae pour la maîtrise de Staphylococcus aureus en technologie fromagère, Study of physiological properties of Lactococcus lactis and Lactococcus garvieae for the control of Staphylococcus aureus in cheese technology
Documents
Savoirs
Étude de propriétés physiologiques de Lactococcus lactis et de Lactococcus garvieae pour la maîtrise de Staphylococcus aureus en technologie fromagère, Study of physiological properties of Lactococcus lactis and Lactococcus garvieae for the control of Staphylococcus aureus in cheese technology
205 pages
Français
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Cheese making; Cheddar, Swiss, brick, Limburger, Edam, cottage
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Savoirs
Cheese making; Cheddar, Swiss, brick, Limburger, Edam, cottage
228 pages
English
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Innovation and training in the agribusiness complex
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Vie pratique
Innovation and training in the agribusiness complex
92 pages
English
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Carnobacterium maltaromaticum : caractéristiques physiologiques et potentialités en technologie fromagère, Carnobacterium maltaromaticum : physiological properties and potentialities in the cheese-making manufacturing process
Documents
Savoirs
Carnobacterium maltaromaticum : caractéristiques physiologiques et potentialités en technologie fromagère, Carnobacterium maltaromaticum : physiological properties and potentialities in the cheese-making manufacturing process
226 pages
Français
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Artisanal European cheeses
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