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McCormack Sartori Alessandra,Guillet David.Cecina de leon:the production,consumption,and cultural representation of a spanish traditional food in a global economy[D].Washington:The Catholic University of America,2003.Cecina de Leon: The Production, Consumption and Cultural Representation of a Spanish ...
The aim of this study was to investigate the shelf-life of commercial "Cecina de Leon" (CL) packaged in vacuum (VP) and in CO_2/N_2 atmospheres (20/80% CO_2/N_2 and 80/20% CO_2/N_2). Packaged product was stored at 6℃, measuring microbiological, physico-chemical and sensory ...
主菜是Leon特色碎肉这道农村传统菜肴是莱昂屠宰节的经典代表。腌肉与香料的结合,让它的味道浓郁又丰富,是莱昂饮食文化的一部分。此外搭配一杯来自莱昂特色的红葡萄酒,入口清新,酸度适中,带有红色水果的风味,余味悠长。如果你想体验西班牙北部美食,这里将是不容错过的一站!最后,别忘了加入我的 全球吃货搭子群,一起...
Electroperrocecina de león folk,Cecina de Leon Mi Burro Es Un Camellocecina de león folk,Cecina de Leon Mirmedémeloscecina de león folk,Cecina de Leon Takatákichcecina de león folk,Cecina de Leon Electroferiacecina de león folk,Cecina de Leon Nepalícecina de león folk,Cecina ...
切奇納主要在萊昂和薩莫拉省進食,雖然它也在巴斯克地區生產,並在伊比利亞半島各地廣為人知。 Leon生產的cecina巧妙地稱為cecina de Leon,以其質量而聞名,並且在法律下具有受保護的地理標識。Leon的高度(超過800米)和乾燥的氣候對於生產cecina來說非常完美。
切奇纳主要在莱昂和萨莫拉省进食,虽然它也在巴斯克地区生产,并在伊比利亚半岛各地广为人知。 Leon生产的cecina巧妙地称为cecina de Leon,以其质量而闻名,并且在法律下具有受保护的地理标识。Leon的高度(超过800米)和干燥的气候对于生产cecina来说非常完美。
(2007). Effect of high pressure preservation on the quality of dry cured beef ``Cecina de Leon''. Innovative Food Science & Emerging Technologies, 8, 102e110.Rubio, B., Martinez, B., Garcia-Cachan, M. D., Rovira, J. Jaime, I. (2007). Effect of high pressure preservation on the ...
(2007) Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: "Cecina de leon". Meat Sci. 75, 515-522.Rubio et al.: Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product "Cecina...
Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: 'Cecina de leon' 2007. Effect of modified atmosphere packaging on the microbiological and sensory quality and a dry cured beef product: "Cecina de lweon". Meat Sci. 75... Begona ...