Consultoria e Cursos para Fabricantes de Sorvete
Consultoria e Cursos para Fabricantes de Sorvete
É o produto obtido de espécie(s) de fungo(s) comestível(is), tradicionalmente utilizada(s) como alimento. Pode ser dessecado, inteiro, fragmentado, moído ou em conserva, submetido a processo de secagem e ou defumação e ou cocção e ou salga e ou fermentação ou outro processo tecnológico considerado seguro para a produção de alimentos. RDC 272/2005
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