| 000 | 00800cam a2200277 i 4500 | ||
|---|---|---|---|
| 001 | 17560687 | ||
| 003 | MX-MeUAM | ||
| 005 | 20240919131612.0 | ||
| 008 | 121212s2013 flua |gr 001 0 eng eng d | ||
| 020 | _a9781466559844 | ||
| 040 |
_aMX-MeUAM _bspa _cMX-MeUAM |
||
| 050 | 4 |
_aTX749 _bB74 2013 |
|
| 100 | 1 |
_aBrevery, Jacques. _910676 |
|
| 245 | 1 | 0 |
_aChef's guide to charcuterie / _cJacques Brevery. |
| 250 | _a1st ed. | ||
| 260 |
_aBoca Raton, FL : _bCRC Press, _c2013 |
||
| 300 |
_axx, 276 p. : _bil. ; _c24 cm. |
||
| 504 | _aIncluye referencias bibliográficas e indice | ||
| 590 | _aCveAsig: 23089; | ||
| 590 | _aProgEdu: 28004; 33001; | ||
| 590 | _aAresCon: ADMINISTRATIVAS; | ||
| 650 | 4 | _aCooking (Meat) | |
| 650 | 4 | _aSalsas | |
| 650 | 4 |
_aCarne _xpreparación |
|
| 942 | _cLIBRO | ||
| 999 |
_c220778 _d220778 |
||