| Record ID | marc_records_scriblio_net/part06.dat:86735299:622 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part06.dat:86735299:622?format=raw |
LEADER: 00622cam 22002291 4500
001 68075146
003 DLC
005 20050610162752.0
008 840312s1967 fr 000 0 fre
010 $a 68075146
015 $aF***
035 $a(OCoLC)10510753
040 $aDLC$cFTaSU$dOCoLC$dDLC
042 $apremarc
050 00 $aTX637$b.B85 1967
082 $a641/.013
100 2 $aBrillat-Savarin,$d1755-1826.
245 10 $aPhysiologie du goût$c[par] Brillat-Savarin.
260 $aParis,$bPierre Waleffe,$c1967.
300 $a175 p.$billus., plates (part col.)$c21 cm.
490 0 $aLa Porte d'or
650 0 $aGastronomy.