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dc.contributor.authorBrillat-Savarin, Jean Antheime
dc.contributor.otherRomero, Eufemio
dc.date.accessioned2015-05-28T16:21:35Z
dc.date.available2015-05-28T16:21:35Z
dc.date.issued1852
dc.identifier.urihttp://cd.dgb.uanl.mx/handle/201504211/15211
dc.description.sponsorshipUANL
dc.description.urihttp://www.uanl.mx/
dc.format.extent414 p.
dc.relation.ispartofseriesBibId;65476
dc.relation.ispartofseriesCodigo de barras;1080046654
dc.relation.urihttp://cdigital.dgb.uanl.mx/la/1080046654/1080046654.html
dc.rightsAtribución-NoComercial-SinDerivadas 2.5 México
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/2.5/mx/
dc.subjectGastronomia
dc.titleFisiologia del gusto
dc.publication.placeMédico


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Atribución-NoComercial-SinDerivadas 2.5 México
Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 2.5 México