Please use this identifier to cite or link to this item:
http://localhost:8080/xmlui/handle/123456789/35666Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | /, / | - |
| dc.date.accessioned | 2024-12-16T12:54:00Z | - |
| dc.date.available | 2024-12-16T12:54:00Z | - |
| dc.date.issued | 2009 | - |
| dc.identifier.isbn | 9782844447708 | - |
| dc.identifier.uri | https://di.univ-blida.dz/jspui/handle/123456789/35666 | - |
| dc.description | 172 p.ill.22 cm | fr_FR |
| dc.language.iso | fr | fr_FR |
| dc.publisher | Educagri éd. | fr_FR |
| dc.subject | Boucherie | fr_FR |
| dc.subject | technique | fr_FR |
| dc.title | La Technologie de la viande | fr_FR |
| dc.type | Book | fr_FR |
| Appears in Collections: | Livres | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2-664-53.pdf | livre | 425,57 kB | Adobe PDF | View/Open |
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