Vista normal Vista MARC Vista ISBD

THE ROASTED AND THE BOILED FOOD COMPOSITION AND HEAT TREATMENT WITH SPECIAL EMPHASIS ON PIT- HEARTH COOKING

LUANN WANDSNIDER

THE ROASTED AND THE BOILED FOOD COMPOSITION AND HEAT TREATMENT WITH SPECIAL EMPHASIS ON PIT- HEARTH COOKING

Si requieres esta información, acude a la biblioteca para consultarlo.

Subjects--Topical Terms:
COMPOSICIÓN DE LOS ALIMENTOS

LC Class. No.: AE-0185

Imprimir
Sugerir para compra
Guardar registro
BIBTEX Dublin Core MARCXML MARC (no-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, estándar) MODS (XML) RIS
Más búsquedas

Buscar este título en:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)