An edition of Mranʻ māʹ ʼāhāra ṅāʺ pi ṅaṃ prā raññʻ (1986)

Mranʻ māʹ ʼāhāra ṅāʺ pi ṅaṃ prā raññʻ

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Mranʻ māʹ ʼāhāra ṅāʺ pi ṅaṃ prā rañn ...
Laṅʻʺ Yunʻ Sacʻ Lvaṅʻ.
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Last edited by MARC Bot
November 18, 2020 | History
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An edition of Mranʻ māʹ ʼāhāra ṅāʺ pi ṅaṃ prā raññʻ (1986)

Mranʻ māʹ ʼāhāra ṅāʺ pi ṅaṃ prā raññʻ

by

  • 0 Ratings
  • 0 Want to read
  • 0 Currently reading
  • 0 Have read

On fish pastes and sauce, condiments in Burmese cuisine.

Publish Date
Publisher
Cā pe Bimānʻ
Language
Burmese
Pages
124

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Subjects
Burmese Cookery, Cookery, Burmese, Sauces, Burmese Cooking

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Edition Availability
Cover of: Mranʻ māʹ ʼāhāra ṅāʺ pi ṅaṃ prā raññʻ
Mranʻ māʹ ʼāhāra ṅāʺ pi ṅaṃ prā raññʻ
1986, Cā pe Bimānʻ
Microform in Burmese
  • Not in Library

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Book Details

Edition Notes

Microfiche. New Delhi : Library of Congress Office ; Washington, D.C. : Library of Congress Photoduplication Service, 1993. 2 microfiches.
Includes bibliographical references (p. [125]).
In Burmese.

Published in
Ranʻ kunʻ
Series
Cā pe Bimānʻ thutʻ praññʻ sūʹ lakʻ cvai cā cañʻ

Classifications

Library of Congress
TX724.5.B95, Microfiche 93/63503

The Physical Object

Format
Microform
Pagination
124, [1] p.
Number of pages
124

ID Numbers

Open Library
OL1064762M
LCCN
93915633

Source records

Scriblio MARC record
Library of Congress MARC record
Library of Congress MARC record

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History

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November 18, 2020 Edited by MARC Bot import existing book
December 4, 2010 Edited by Open Library Bot Added subjects from MARC records.
February 14, 2010 Edited by WorkBot add more information to works
December 10, 2009 Created by WorkBot add works page