Marc 21 |
||
| 001 | 1356 | |
| 003 | BLIO | |
| 005 | 14082018172232 | |
| 020 | 978-2-09-038673-8 | |
| 082 | 445 | |
| 090 | C45 | |
| 100 | Cholvy, Jérome | |
| $q | Jérome Cholvy | |
| 245 | En cuisine. Fracais professionnel. A1-A2. | |
| $b | Incluye portada | |
| 260 | Paris : CLE; 2014. | |
| $a | Paris | |
| $b | CLE | |
| $c | 2014 | |
| 300 | 112 p. Ilus; 28 cm. | |
| $a | 112 p. | |
| $b | Ilus | |
| $c | 28 cm | |
| 500 | $3 | 2 |
| 502 | Sin Nombre | |
| 521 | Cualquier público | |
| 546 | Franc?s | |
| 650 | EGT; GASTRONOMIA; FRANCES-ENSEÑANZA | |
| 850 | BIBLIOTECA UDI | |