Lección - Snack cárnico Lesson

8 Slides • 5 Questions

1

2

3

Multiple Choice

Según la Norma Boliviana NB 31006, ¿cómo se clasifica este producto cárnico?

1

Cocido

2

Ahumado

3

Crudo

4

Precocido

4

Fill in the Blanks

5

6

7

Fill in the Blanks

8

9

Multiple Choice

La humedad, el calor y el oxígeno son ejemplos de agentes físicos que pueden causar el deterioro de los snacks.

1

Verdadero

2

Falso

10

11

12

13

Fill in the Blanks

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