Please use this identifier to cite or link to this item: https://hdl.handle.net/10316/98805
DC FieldValueLanguage
dc.contributor.authorGomes, João Pedro-
dc.date.accessioned2022-02-13T16:04:05Z-
dc.date.available2022-02-13T16:04:05Z-
dc.date.issued2020-
dc.identifier.isbn978-989-26-2062-6pt
dc.identifier.urihttps://hdl.handle.net/10316/98805-
dc.language.isoporpt
dc.publisherImprensa da Universidade de Coimbrapt
dc.relationSFRH/BD/129185/2017pt
dc.rightsopenAccesspt
dc.titleA construção do saber culinário moderno português. Influências, transmissão e inovação nos receituários nacionais (séculos XVI a XVIII)pt
dc.typebookpt
degois.publication.firstPage413pt
degois.publication.lastPage446pt
degois.publication.titleMesa dos Sentidos & Sentidos da Mesapt
dc.peerreviewedyespt
dc.date.embargo2020-01-01*
uc.date.periodoEmbargo0pt
item.fulltextCom Texto completo-
item.openairecristypehttp://purl.org/coar/resource_type/c_2f33-
item.grantfulltextopen-
item.languageiso639-1pt-
item.openairetypebook-
item.cerifentitytypePublications-
crisitem.author.researchunitCECH – Center for Classical and Humanistic Studies-
crisitem.author.orcid0000-0002-0153-7147-
Appears in Collections:I&D CECH - Capítulos (ou partes) de Livros
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