Please use this identifier to cite or link to this item: https://hdl.handle.net/10316/45425
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dc.contributor.authorCação, Elisabete-
dc.date.accessioned2017-12-23T10:20:53Z-
dc.date.available2017-12-23T10:20:53Z-
dc.date.issued2012-
dc.identifier.urihttps://hdl.handle.net/10316/45425-
dc.language.isoporpor
dc.relationinfo:eu-repo/grantAgreement/FCT/5876/147420/PTpor
dc.rightsopenAccesspor
dc.titlePreparação e confecção dos alimentos e utensílios de cozinha nos fragmentos de Arquéstrato de Gelapor
dc.typebookPartpor
degois.publication.firstPage49por
degois.publication.lastPage55por
dc.peerreviewedyespor
dc.identifier.doi10.14195/978-989-721-008-2_4-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypebookPart-
item.cerifentitytypePublications-
item.grantfulltextopen-
item.fulltextCom Texto completo-
item.languageiso639-1pt-
Appears in Collections:I&D CECH - Artigos em Livros de Actas
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4-Contributos para a história da alimentação na antiguidade.pdf145.02 kBAdobe PDFView/Open
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