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Kebab : salade, tomate, pognon ?

Synopsis

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.

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Kebab : salade, tomate, pognon ?

Synopsis

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