| 000 | 01416nam a2200373 i 4500 | ||
|---|---|---|---|
| 001 | EBC2087823 | ||
| 003 | MiAaPQ | ||
| 005 | 20240121041052.0 | ||
| 006 | m o d | | ||
| 007 | cr cnu|||||||| | ||
| 008 | 200121s2015 xx o 000 0 fre d | ||
| 020 |
_a9782335047769 _q(electronic bk.) |
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| 035 | _a(MiAaPQ)EBC2087823 | ||
| 035 | _a(Au-PeEL)EBL2087823 | ||
| 035 | _a(OCoLC)914149118 | ||
| 040 |
_aMiAaPQ _beng _erda _epn _cMiAaPQ _dMiAaPQ |
||
| 050 | 4 |
_aTX652 _b.A584 2015 |
|
| 082 | 0 |
_a394.12 _223 |
|
| 100 | 1 |
_aAnthelme Brillat-Savarin, Jean, _eauthor. |
|
| 245 | 1 | 0 |
_aPhysiologie du gout. _pOu Meditations de gastronomie transcendante. _nTome I / _cJean Anthelme Brillat-Savarin. |
| 264 | 1 |
_a[Place of publication not identified] : _bLigaran, _c2015. |
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| 300 | _a1 online resource (248 pages) | ||
| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 588 | _aDescription based on print version record. | ||
| 590 | _aElectronic reproduction. Ann Arbor, MI : ProQuest, 2018. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
| 650 | 0 |
_aCooking _vPopular works. |
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| 650 | 0 | _aCooking. | |
| 650 | 0 | _aGastronomy. | |
| 655 | 4 | _aElectronic books. | |
| 797 | 2 | _aProQuest (Firm) | |
| 856 | 4 | 0 |
_uhttps://ebookcentral.proquest.com/lib/bacm-ebooks/detail.action?docID=2087823 _zClick to View |
| 999 |
_c139473 _d139473 |
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