Le processus de patrimonialisation d'un petit fromage de montagne, le persillé de Tarentaise:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch Artikel |
| Sprache: | French |
| Veröffentlicht: |
09 décembre 2019
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| Online-Zugang: | kostenfrei kostenfrei kostenfrei |
| Beschreibung: | 18 Seiten 6 Illustrationen |
| ISSN: | 1630-7305 |
| DOI: | 10.4000/insitu.25224 |
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Datensatz im Suchindex
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| id | DE-604.BV046414772 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:43:59Z |
| institution | BVB |
| issn | 1630-7305 |
| language | French |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-031827319 |
| oclc_num | 1140133021 |
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| owner | DE-Y3 DE-255 DE-Y7 DE-Y2 |
| owner_facet | DE-Y3 DE-255 DE-Y7 DE-Y2 |
| physical | 18 Seiten 6 Illustrationen |
| publishDate | 2019 |
| publishDateSearch | 2019 |
| publishDateSort | 2019 |
| record_format | marc |
| spelling | Dunoyer, Christiane 1972- Verfasser (DE-588)1116509334 aut Le processus de patrimonialisation d'un petit fromage de montagne, le persillé de Tarentaise Christiane Dunoyer How the persillé, a local mountain cheese, became heritage 09 décembre 2019 18 Seiten 6 Illustrationen txt rdacontent c rdamedia cr rdacarrier Text französisch. - Zusammenfassung in englischer Sprache In situ Paris, 2019 41 (2019) (DE-604)BV017789122 1630-7305 (DE-600)2132615-0 application/pdf 812 KB https://journals.openedition.org/insitu/pdf/25224 Verlag kostenfrei Volltext https://doi.org/10.4000/insitu.25224 Resolving-System kostenfrei Volltext https://journals.openedition.org/insitu/25224 Verlag kostenfrei Volltext |
| spellingShingle | Dunoyer, Christiane 1972- Le processus de patrimonialisation d'un petit fromage de montagne, le persillé de Tarentaise |
| title | Le processus de patrimonialisation d'un petit fromage de montagne, le persillé de Tarentaise |
| title_alt | How the persillé, a local mountain cheese, became heritage |
| title_auth | Le processus de patrimonialisation d'un petit fromage de montagne, le persillé de Tarentaise |
| title_exact_search | Le processus de patrimonialisation d'un petit fromage de montagne, le persillé de Tarentaise |
| title_full | Le processus de patrimonialisation d'un petit fromage de montagne, le persillé de Tarentaise Christiane Dunoyer |
| title_fullStr | Le processus de patrimonialisation d'un petit fromage de montagne, le persillé de Tarentaise Christiane Dunoyer |
| title_full_unstemmed | Le processus de patrimonialisation d'un petit fromage de montagne, le persillé de Tarentaise Christiane Dunoyer |
| title_short | Le processus de patrimonialisation d'un petit fromage de montagne, le persillé de Tarentaise |
| title_sort | le processus de patrimonialisation d un petit fromage de montagne le persille de tarentaise |
| url | https://journals.openedition.org/insitu/pdf/25224 https://doi.org/10.4000/insitu.25224 https://journals.openedition.org/insitu/25224 |
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