Please use this identifier to cite or link to this item: https://hdl.handle.net/10316.2/29980
DC FieldValueLanguage
dc.contributor.authorCação, Elisabete
dc.date.accessioned2014-05-02T09:38:17Z
dc.date.accessioned2020-09-19T00:22:10Z-
dc.date.available2014-05-02T09:38:17Z
dc.date.available2020-09-19T00:22:10Z-
dc.date.issued2012-
dc.identifier.isbn978-989-721-008-2 (PDF)
dc.identifier.urihttps://hdl.handle.net/10316.2/29980-
dc.language.isopor-
dc.publisherImprensa da Universidade de Coimbrapor
dc.relation.ispartofhttp://hdl.handle.net/10316.2/5574por
dc.rightsopen access-
dc.titlePreparação e confecção dos alimentos e utensílios de cozinha nos fragmentos de Arquéstrato de Gelapor
dc.typebookPartpor
uc.publication.firstPage49-
uc.publication.lastPage55-
uc.publication.locationCoimbrapor
dc.identifier.doi10.14195/978-989-721-008-2_4-
uc.publication.digCollectionPBpor
uc.publication.orderno4-
uc.publication.areaArtes e Humanidadespor
uc.publication.bookTitleContributos para a história da alimentação na antiguidade-
uc.publication.manifesthttps://dl.uc.pt/json/iiif/10316.2/29980/220531/manifest?manifest=/json/iiif/10316.2/29980/220531/manifest-
uc.publication.thumbnailhttps://dl.uc.pt/retrieve/11318107-
uc.publication.parentItemId55455-
uc.itemId72252-
item.fulltextWith Fulltext-
item.grantfulltextopen-
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