La fusión de tendencias culinarias : cuatro libros de cocina novohispanos en la segunda mitad del siglo XVIII
| dc.contributor.advisor | López Jiménez, Carlos Arturo | |
| dc.contributor.author | Ortiz Díaz, Lourdes | |
| dc.date.accessioned | 2014-04-22T15:24:31Z | |
| dc.date.accessioned | 2014-10-09T03:12:32Z | |
| dc.date.accessioned | 2016-03-30T17:50:18Z | |
| dc.date.accessioned | 2020-04-16T15:53:43Z | |
| dc.date.accessioned | 2023-05-11T19:16:10Z | |
| dc.date.available | 2014-04-22T15:24:31Z | |
| dc.date.available | 2014-10-09T03:12:32Z | |
| dc.date.available | 2016-03-30T17:50:18Z | |
| dc.date.available | 2020-04-16T15:53:43Z | |
| dc.date.available | 2023-05-11T19:16:10Z | |
| dc.date.created | 2009 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12032/112589 | |
| dc.format | spa | |
| dc.format.mimetype | application/pdf | spa |
| dc.language.iso | spa | spa |
| dc.publisher | Pontificia Universidad Javeriana | spa |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
| dc.title | La fusión de tendencias culinarias : cuatro libros de cocina novohispanos en la segunda mitad del siglo XVIII | spa |
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| Arquivos | Tamanho | Formato | Visualização |
|---|---|---|---|
| tesis16.pdf | 600.3Kb | application/pdf | Visualizar/ |
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