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| LEADER |
00000cam a2200000 i 4500 |
| 001 |
SCIDIR_on1379761076 |
| 003 |
OCoLC |
| 005 |
20231120010740.0 |
| 006 |
m o d |
| 007 |
cr |n||||||||| |
| 008 |
230524s2023 enka ob 001 0 eng d |
| 040 |
|
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|a YDX
|b eng
|e rda
|c YDX
|d OPELS
|d UKMGB
|d YDX
|d OCLCF
|d OCLCO
|
| 015 |
|
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|a GBC351361
|2 bnb
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| 016 |
7 |
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|a 020985461
|2 Uk
|
| 019 |
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|a 1388636218
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| 020 |
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|a 9780323959940
|q electronic book
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| 020 |
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|a 0323959946
|q electronic book
|
| 020 |
|
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|z 9780323959933
|
| 035 |
|
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|a (OCoLC)1379761076
|z (OCoLC)1388636218
|
| 050 |
|
4 |
|a TX641
|b .F66 2023
|
| 082 |
0 |
4 |
|a 641.01/3
|2 23/eng/20230614
|
| 245 |
0 |
0 |
|a Food, gastronomy, sustainability, and social and cultural development :
|b cross-disciplinary perspectives /
|c edited by F. Xavier Medina, David Conde-Caballero, Lorenzo Mariano-Ju�arez.
|
| 264 |
|
1 |
|a London, United Kingdom :
|b Academic Press,
|c [2023]
|
| 300 |
|
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|a 1 online resource (xii, 263 pages) :
|b color illustrations.
|
| 336 |
|
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|a text
|2 rdacontent
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| 337 |
|
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|a computer
|2 rdamedia
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| 338 |
|
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|a online resource
|2 rdacarrier
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| 504 |
|
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|a Includes bibliographical references and index.
|
| 588 |
|
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|a Description based on online resource; title from digital title page (viewed on July 07, 2023).
|
| 650 |
|
0 |
|a Gastronomy
|x Environmental aspects.
|
| 650 |
|
0 |
|a Sustainability.
|
| 650 |
|
6 |
|a Gastronomie
|0 (CaQQLa)201-0022545
|x Aspect de l'environnement.
|0 (CaQQLa)201-0374355
|
| 650 |
|
6 |
|a Durabilit�e de l'environnement.
|0 (CaQQLa)000265991
|
| 650 |
|
7 |
|a Sustainability
|2 fast
|0 (OCoLC)fst01747391
|
| 700 |
1 |
|
|a Medina, F. Xavier,
|e editor.
|
| 700 |
1 |
|
|a Conde Caballero, David,
|d 1979-
|e editor.
|
| 700 |
1 |
|
|a Mariano Ju�arez, Lorenzo,
|e editor.
|
| 776 |
0 |
8 |
|c Original
|z 0323959938
|z 9780323959933
|w (OCoLC)1346536662
|
| 856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/book/9780323959933
|z Texto completo
|
