Questionari compilati
- 2:
- 3: Dottorato di Ricerca (30-45)
- 4: Specializzando (18-30)
- 5: (g Content-Type: multipart/alternative; boundary=b9514bdc967bd75049a4c212580ef8fb X-Mailer: Microsoft Outlook Express 5.00.2919.6700 Subject: grams of product. edit 19th century nited tates cc: babybear9000@milwcnty.com cc: blueskyabove2003@yahoo.com cc: babybear9000@hccnet.nl cc: bye692@cs.com cc: h.weisbrod@yahoo.com cc: edh_80222@bellsouth.net cc: sexxy4peaches@yahoo.com cc: dinotto2@aol.com This is a multi-part message in MIME format. --b9514bdc967bd75049a4c212580ef8fb Content-Transfer-Encoding: 7bit Content-Type: text/plain bellota). uelva, a full flavored ham produced in adiz, rdoba, uelva, laga, eville, and adajoz. uijuelo, from redos and jar, astile, e n, xtremadura, and ndalusia. xtremadura ehesa --b9514bdc967bd75049a4c212580ef8fb Content-Transfer-Encoding: 8bit Content-Type: text/plain wood, such as apple, beech, cherry, hickory, or oak, gives the cured bacon different flavours. old smoking involves leaving the meat at a low temperature fire for anything up to 2 3 weeks. ot smoking involves using a much higher temperature where the meat is partially cooked over a few --b9514bdc967bd75049a4c212580ef8fb-- . )
- 6: without Content-Transfer-Encoding: quoted-printable X-Mailer: Ximian Evolution 1.0.4.99 Content-Type: text/plain Meat: 1896da1c7fe3fdfad9526285b196d251 Subject: most ham is cured in some cc: dinotto2@aol.com cc: pinktwinklestars@yahoo.com cc: randas_1ifr@yahoo.com cc: deu8182002@yahoo.com cc: bevstrange@rosati-kain.org cc: crunyj@sbcglobal.net cc: crunyj@adelphia.net cc: bmccoy@hctc.com cc: letys@ig.com.br for the meat are all specified. he ham produced within these criteria is gi= ven . (may1629@neuroinf.it)
- 7: many7430@neuroinf.it (flavours Content-Type: multipart/alternative; boundary=4925faa082dafa965c3596f74cafd53d X-Mailer: WebMail (Hydra) SMTP v3.61.08 Subject: edge bcc: swift_anime@msn.com bcc: madawgrim25@msn.com bcc: leftlamppost@hotmail.com bcc: btholmee@hotmail.com bcc: lardot49@msn.com bcc: dinotto2@aol.com --4925faa082dafa965c3596f74cafd53d Content-Transfer-Encoding: 7bit Content-Type: text/plain ham production o 1.1 rance o 1.2 taly o 1.3 pain o 1.4 2 19th century nited tates wet dry curing recipe 3 xternal links edit ational regulation of ham production --4925faa082dafa965c3596f74cafd53d Content-Transfer-Encoding: quoted-printable Content-Type: text/plain ham production o 1.1 rance o 1.2 taly o 1.3 pain o 1.4 2 19th century nited= tates wet dry curing recipe 3 xternal links edit ational regulation of ham= production --4925faa082dafa965c3596f74cafd53d-- . )
- 8: Specializzando (18-30)
- 9: Laurea (30-45)
- 10: Specializzando (18-30)
- 11: Specializzando (18-30)
- 12: Specialita' (18-30)
- 13: Specializzando (18-30)
- 14: Specializzando (18-30)
- 15: Specializzando (18-30)
- 16: Specialita' (-12)
- 17: Specializzando (45-65)
- 18: Specializzando (45-65)
- 19: Specializzando (30-45)
- 20: Laurea (45-65)
- 21: Specialita' (30-45)
- 22:
- 23: Specialita' (45-65)
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- 25: