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Bacalao "a la vallisoletana"

dc.contributor.authorOcampo, Teresa
dc.date.accessioned2021-03-10T22:56:25Z
dc.date.available2021-03-10T22:56:25Z
dc.identifier.urihttps://hdl.handle.net/20.500.14546/699
dc.description.abstractReceta extraída del cuaderno de recetas perteneciente a Teresa Ocampo.es_PE
dc.formatapplication/pdfes_PE
dc.language.isospaes_PE
dc.publisherUniversidad Le Cordon Bleues_PE
dc.rightsinfo:eu-repo/semantics/openAccesses_PE
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/es_PE
dc.subjectBacalaoes_PE
dc.subjectCebollaes_PE
dc.subjectAjoes_PE
dc.subjectAceite de olivoes_PE
dc.subjectPerejiles_PE
dc.subjectNuez moscadaes_PE
dc.subjectLaureles_PE
dc.subjectPimientos morroneses_PE
dc.subjectTomatees_PE
dc.subjectAlmendrases_PE
dc.subjectPiñoneses_PE
dc.subjectHuevoes_PE
dc.subjectAzafránes_PE
dc.subjectPan de moldees_PE
dc.titleBacalao "a la vallisoletana"es_PE
dc.typeinfo:eu-repo/semantics/otheres_PE
dc.subject.ocdehttps://purl.org/pe-repo/ocde/ford#2.11.01es_PE
dc.publisher.countryPEes_PE


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