Preparation of meat dishes
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Important component parts of meat are squirrel, fats, mineral and extractive substances. Squirrel serve for a construction and renewal of fabrics of organism, and fat is an energy source. Extractive substances give flavor and aroma to the meat dishes.From a book you know, how to prepare different dishes from meat: boiled, fried, stewed, baked, and similarly will learn to prepare dishes from byproducts.
The text of the book was translated from the original language using an artificial intelligence program. For the most part, the translation of the text is of very high quality, but in some cases, due to the imperfection of the technology, there may be incorrect phrase translations in the text, as well as single words and expressions may not be translated.
BK/3264835/UA
Data sheet
- Name of the Author
- Мельников Ilya Valerievich
- Language
- Ukrainian
- Age
- 12
- Series
- Cook
- Release date
- 2012
14 books by the same author:
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Important component parts of meat are squirrel, fats, mineral and extractive substances. Squirrel serve for a construction and renewal of fabrics of organism, and ...