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- 2002502032 contributor B9450340.
- 2002502032 contributor B9450341.
- 2002502032 created "[2002]".
- 2002502032 date "2002".
- 2002502032 date "[2002]".
- 2002502032 dateCopyrighted "[2002]".
- 2002502032 description "Includes bibliographical references (p. 406-421) and index.".
- 2002502032 extent "433 p. :".
- 2002502032 identifier "2846016933".
- 2002502032 isPartOf "Science et technologie des métiers de bouche".
- 2002502032 issued "2002".
- 2002502032 issued "[2002]".
- 2002502032 language "fre".
- 2002502032 publisher "Vesoul : Maé-Erti,".
- 2002502032 spatial "France.".
- 2002502032 subject "664/.7523/0944 22".
- 2002502032 subject "Bread France.".
- 2002502032 subject "Cooking, French.".
- 2002502032 subject "Nutrition - Bread from France.".
- 2002502032 subject "TX769 .R798 2002".
- 2002502032 title "Les pains français : evolution, qualité, production / Philippe Roussel, Hubert Chiron ; avec la participation de Gérard Paillard pour les photographies.".
- 2002502032 type "text".