Please use this identifier to cite or link to this item:
http://hdl.handle.net/10553/122605
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | González Pérez, José Antonio | en_US |
| dc.contributor.author | Ribeiro, Filomena | en_US |
| dc.date.accessioned | 2023-05-12T10:05:20Z | - |
| dc.date.available | 2023-05-12T10:05:20Z | - |
| dc.date.issued | 2019 | en_US |
| dc.identifier.isbn | 978-84-09-16955-9 | en_US |
| dc.identifier.uri | http://hdl.handle.net/10553/122605 | - |
| dc.language | spa | en_US |
| dc.publisher | Universidad de Las Palmas de Gran Canaria (ULPGC) | en_US |
| dc.relation | Valorización de productos marinos de la Macaronesia: Turismo, gastronomía y capacitación profesional | en_US |
| dc.subject | 310505 Elaboración del pescado | en_US |
| dc.title | Livro de Receitas Inovadoras da Cozinha do Mar de Cabo Verde | en_US |
| dc.title.alternative | Recetario de Cocina Marinera Innovadora de Cabo Verde | en_US |
| dc.title.alternative | A Cookbook of Cabo Verde Innovative Seafood Cuisine | en_US |
| dc.type | info:eu-repo/semantics/book | en_US |
| dc.type | Book | en_US |
| dc.investigacion | Ciencias | en_US |
| dc.type2 | Libro | en_US |
| dc.utils.revision | Sí | en_US |
| dc.identifier.ulpgc | Sí | en_US |
| dc.contributor.buulpgc | BU-BAS | en_US |
| dc.description.spiq | Q3 | |
| item.fulltext | Con texto completo | - |
| item.grantfulltext | open | - |
| crisitem.author.dept | GIR IUNAT: Ecología Marina Aplicada y Pesquerías | - |
| crisitem.author.dept | IU de Estudios Ambientales y Recursos Naturales | - |
| crisitem.author.orcid | 0000-0001-8584-6731 | - |
| crisitem.author.parentorg | IU de Estudios Ambientales y Recursos Naturales | - |
| crisitem.author.fullName | González Perez, Jose Antonio | - |
| crisitem.project.principalinvestigator | González Perez, Jose Antonio | - |
| crisitem.project.principalinvestigator | Lorenzo Nespereira, José María | - |
| Appears in Collections: | Libro | |
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