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arte heladero 182 - II/2018 View larger

arte heladero 182 - II/2018


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CONTENTS (only in spanish)

Mario Masiá, la pastelería helada como revulsivo

César Romero, perfeccionando el sabor de los helados gastronómicos (II)

Tres vías hacia el reconocimiento gastronómico del helado, ángel león, paco méndez y luis veira

Óscar Palacio dignifica la cubeta en un gran concurso al mejor sabor nacional

Gustavo Barbabosa, compartir es crecer

Giapo, un panecillo en muy buena compañía

Carlos Arribas, el porqué de la formulación (I)

Copa del mundo de heladería 2018, a un paso del olimpo

Recetas del equipo francés

Recetas del equipo español


Prodotti Stella radiografiará al consumidor de helado en España

Semielaborados paso a paso

Guía de proveedores

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  • ISSN 1578-7214
  • Size 21 x 29,7 cm
  • Language Spanish
  • Author/s Check out the summary
  • Softcover 178 pages
  • Published in 2018
  • Weight 0.750 kg
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5 /5

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Anonymous A. published the 16/10/2018 following an order made on 16/10/2018



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Anonymous A. published the 10/09/2018 following an order made on 10/09/2018


Dilivery so fast &good pack

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