La charcuterie cuite généralités et techniques actuelles
| Main Author: | |
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| Other Authors: | |
| Format: | Book |
| Language: | Francés |
| Published: |
Vesoul :
Soussana
1976
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| Subjects: | |
| See on Universidad de Navarra: | https://unika.unav.edu/discovery/fulldisplay?docid=alma991006310929708016&context=L&vid=34UNAV_INST:VU1&search_scope=34UNAV_TODO&tab=34UNAV_TODO&lang=es |
| Physical Description: | XIX, 572 p. : il. ; 26 cm |
|---|---|
| Bibliography: | Incluye índice y referencias bibliográficas |
