| Record ID | marc_columbia/Columbia-extract-20221130-032.mrc:83010933:1613 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-032.mrc:83010933:1613?format=raw |
LEADER: 01613cam a2200421Ii 4500
001 15667153
005 20220624123010.0
008 210930s2021 bl b 000 0 por d
035 $a(OCoLC)on1293880265
040 $aAZU$beng$erda$cTEF$dOCLCO$dOCLCF$dOCLCO
020 $a9786586081831
020 $a6586081831
035 $a(OCoLC)1293880265
043 $as-bl---
050 4 $aSB191.M2$bS83 2021
049 $aZCUA
100 1 $aSuassuna, Ana Rita Dantas,$d1933-$eauthor.
245 12 $aO milho na alimentação brasileira /$cAna Rita Dantas Suassuna, Carlos Alberto Dória (org.), João Luiz Máximo, Rafaela Basso.
264 1 $aSão Paulo, SP :$bAlameda,$c[2021]
300 $a167 pages ;$c21 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references.
650 0 $aCorn$zBrazil.
650 0 $aCorn as food$zBrazil.
650 0 $aCooking (Corn)$zBrazil.
650 6 $aMaïs$0(CaQQLa)201-0012530$zBrésil.$0(CaQQLa)000260030
650 6 $aMaïs (Aliment)$0(CaQQLa)201-0191311$zBrésil.$0(CaQQLa)000260030
650 6 $aCuisine (Maïs)$0(CaQQLa)201-0333975$zBrésil.$0(CaQQLa)000260030
650 7 $aCooking (Corn)$2fast$0(OCoLC)fst01753075
650 7 $aCorn.$2fast$0(OCoLC)fst00878993
650 7 $aCorn as food.$2fast$0(OCoLC)fst00879348
651 7 $aBrazil.$2fast$0(OCoLC)fst01206830
700 1 $aDória, Carlos Alberto,$eauthor,$eeditor.
700 1 $aMáximo, João Luiz,$eauthor.
700 1 $aBasso, Rafaela,$eauthor.
852 0 $boff,glx$hSB191.M2$iS83 2021g