Tipos y aplicaciones con camarón ecuatoriano para la alta cocina
The idea of the project is to thoroughly investigate the types, applications, physical characteristics and utilization of Ecuadorian shrimp for haute cuisine and to give people the knowledge of the vastness of gastronomy. We will describe and know the physical characteristics, taste, and everything...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2017
|
| 主題: | |
| 在線閱讀: | http://dspace.udla.edu.ec/handle/33000/7053 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
添加標簽