Elaboración de embutidos y fiambres
| Autor principal: | |
|---|---|
| Formato: | Libro |
| Publicado: |
Buenos Aires
Hobby
1961
|
MARC
| LEADER | 00000cam#a22000005a#4500 | ||
|---|---|---|---|
| 001 | FONGE004594 | ||
| 003 | fonge | ||
| 005 | m | ||
| 040 | # | # | |a AR-MeBPG |b spa |c AR-MeBPG |
| 092 | # | # | |s FG |l 664.85 G769 |
| 100 | # | # | |a Grassino, Carlos Enrique |
| 245 | # | # | |a Elaboración de embutidos y fiambres |
| 260 | # | # | |c 1961 |
| 260 | # | # | |a Buenos Aires |b Hobby |
| 300 | # | # | |a 182 p. : il byn |
| 852 | # | # | |a AR-MeBPG |
| 930 | # | # | |a 50546 |
| 930 | # | # | |c ej. 1 |
| 930 | # | # | |d PRES |
| 934 | # | # | |a ej. 2: 66551 |