Les produits de charcuterie au Cambodge et le contrôle de leur salubrité : le pach chhi
Saved in:
| OCLC: | 66840569 |
|---|---|
| Main Author: | |
| Corporate Author: | |
| Language: | French |
| Published: |
Toulouse,
1950.
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| Format: | Thesis Monograph Note that CRL will digitize material from the collection when copyright allows. |
| LEADER | 01162nam a2200301M 45 0 | ||
|---|---|---|---|
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| 003 | OCoLC | ||
| 005 | 00010101120000.0 | ||
| 008 | 031214s1950 fr m 000 0 fre d | ||
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| 035 | |a (OCoLC)66840569 | ||
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| 100 | 0 | |a Livongxa. | |
| 245 | 1 | 4 | |a Les produits de charcuterie au Cambodge et le contrôle de leur salubrité : |b le pach chhi / |c Livongxa. |
| 260 | |a Toulouse, |c 1950. | ||
| 300 | |a 72 p. |c 8-o. | ||
| 336 | |a text |b txt |2 rdacontent. | ||
| 337 | |a unmediated |b n |2 rdamedia. | ||
| 338 | |a volume |b nc |2 rdacarrier. | ||
| 502 | |b doctoral |c Ecole nationale vétérinaire de Toulouse |d 1950. | ||
| 710 | 2 | |a Ecole nationale vétérinaire de Toulouse. | |
| 752 | |a France. | ||
| 907 | |a .b2591117x |b 03-23-22 |c 04-09-08 | ||
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