Innovating portuguese traditional pastry –on the use of pasteurised egg yolk in “ovos moles”
| Main Author: | |
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| Other Authors: | , , |
| Format: | conferenceObject |
| Language: | eng |
| Published: |
2011
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| Online Access: | http://hdl.handle.net/10400.14/6160 |
| Country: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/6160 |
| Description not available. |