Please use this identifier to cite or link to this item:
https://accedacris.ulpgc.es/jspui/handle/10553/154493
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | González Perez, Jose Antonio | en_US |
| dc.date.accessioned | 2026-01-08T18:59:25Z | - |
| dc.date.available | 2026-01-08T18:59:25Z | - |
| dc.date.issued | 2025 | en_US |
| dc.identifier.isbn | 978-84-09-60165-3 | en_US |
| dc.identifier.uri | https://accedacris.ulpgc.es/jspui/handle/10553/154493 | - |
| dc.language | eng | en_US |
| dc.publisher | Fundación Parque Científico Tecnológico & Aula Cultural Ciencia & Gastronomía – Universidad de Las Palmas de Gran Canaria | en_US |
| dc.subject | 310505 Elaboración del pescado | en_US |
| dc.title | Sixty years of Lanzarote’s 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.description.notas | Primera reimpresión, bilingüe (español – inglés R.U.) / First reprint, bilingual edition (Spanish – British English) | en_US |
| dc.utils.revision | Sí | en_US |
| dc.identifier.ulpgc | Sí | en_US |
| dc.contributor.buulpgc | BU-BAS | en_US |
| item.grantfulltext | none | - |
| item.fulltext | Sin texto completo | - |
| crisitem.author.orcid | 0000-0001-8584-6731 | - |
| crisitem.author.fullName | González Perez, Jose Antonio | - |
| Appears in Collections: | Libro | |
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