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Kebab : salade, tomate, pognon ?
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Twelve kebabs are sold every second in France. While some are made traditionally, most are produced industrially in Germany, where additives are used to boost profits. Does the kebab deserve its junk food reputation? From its Turkish roots to German factories, this investigation unveils the kebab industry's secrets.
GénerosDocumentary
País
FR
FRIdiomaFR
Estreno15/03/2020
Duración52 min (0h 52m)
EstudiosTony Comiti Productions
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