Gastronomía profesional para establecimientos e instituciones
Saved in:
| Hovedforfatter: | |
|---|---|
| Format: | Bog |
| Sprog: | spansk |
| Udgivet: |
Buenos Aires
Marymar
1975
|
| Serier: | Gastronomía
|
| Fag: | |
| Tags: |
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MARC
| LEADER | 00000nam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | UCR5648 | ||
| 003 | CL-VaPUC | ||
| 008 | 980403e19750000AG |||||||||||||||||spa|d | ||
| 082 | 0 | 4 | |a 642.5 |b COF |2 21 |
| 100 | 0 | |a Coffman, James P |e author |9 406534 | |
| 245 | 1 | 0 | |a Gastronomía profesional para establecimientos e instituciones |
| 300 | |a 267 p | ||
| 942 | |c BK | ||
| 945 | |d 19980403 00:00:00 |a crobeson | ||
| 260 | |a Buenos Aires |b Marymar |c 1975 | ||
| 650 | 0 | |a Gastronomía |9 324668 | |
| 650 | 7 | |a SERVICIOS ALIMENTICIOS |2 CL-VaPUC |9 405423 | |
| 650 | 7 | |a HIGIENE DE ALIMENTOS |2 CL-VaPUC |9 259708 | |
| 650 | 0 | |a Nutrición |9 259434 | |
| 650 | 7 | |a PAUTAS ALIMENTARIAS |2 CL-VaPUC |9 406190 | |
| 650 | 7 | |a PRODUCCION ALIMENTARIA |2 CL-VaPUC |9 341875 | |
| 583 | |a last modification |c 19980403 00:00:00 |k Rodrigo Vera | ||
| 490 | 0 | |a Gastronomía | |
| 999 | |c 268115 |d 268113 | ||
| 952 | |0 0 |1 0 |4 0 |6 642_500000000000000_COF_1975 |7 0 |8 A |9 301042 |a BIBALI |b BIBALI |c GEN |d 2019-11-20 |i 1973967 |o 642.5 COF 1975 |p 1973967 |r 2025-01-20 |w 2019-11-20 |y BK |k ALI | ||
| 952 | |0 0 |1 0 |2 ddc |4 0 |6 642_500000000000000_COF_1975 |7 0 |8 A |9 301043 |a BIBALI |b BIBALI |c GEN |d 2019-11-20 |i 3928209 |o 642.5 COF 1975 |p 3928209 |r 2025-01-20 |w 2019-11-20 |y BK |k ALI | ||