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arte heladero 175 / ene-feb 2017
arte heladero 175 / ene-feb 2017

arte heladero 175 / ene-feb 2017

15.90€
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CONTENTS (in spanish)

Rocambolesc, el helado como postre

Jean-Paul Hévin, viaje a la chocolatería de autor

Mochi gelato. Cuando japón e italia se encuentran en un postre, por Gabriele Riva

Eric Ortuño Nuevas sensaciones heladas a través del té verde

Stéphane Augé Sabor puro a fruta

Aitor Otin Una merienda de terruño

Julia Soria Entre la coctelería y el amargor

Yon Gallardo Bracone Más o menos salado, nuestro dilema

Marc Piqué Estudio del baño en heladeria

Albert Soler y Lluís Ribas La viabilidad de un helado para diabéticos

Sergio Bastard Un nuevo suplemento lácteo para el helado

Stéphane Orsoni y Raül Cegarra Estudio comparativo sobre los helados de chocolate I

Carlos Arribas El chocolate en la heladería (IV)

Intenso programa de actividades para Intersicop 2017

Actualidad 

Guía de proveedores 

Data sheet
ISSN
1578-7206
Size
21 x 29,7 cm
Language
Spanish
Author/s
Check out the summary
Published in
2017
Weight
0,7 kg
Contents
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