Wright, J., & Treuillé, E. (2003). Técnicas Culinarias: Carne (1a. ed.). Le Cordon Bleu.
Successfully copied to clipboard
Copying to clipboard failed
Citación estilo Chicago
Wright, Jeni, and Eric Treuillé. Técnicas Culinarias: Carne. 1a. ed. Barcelona: Le Cordon Bleu, 2003.
Successfully copied to clipboard
Copying to clipboard failed
Cita MLA
Wright, Jeni, and Eric Treuillé. Técnicas Culinarias: Carne. 1a. ed. Le Cordon Bleu, 2003.
Successfully copied to clipboard
Copying to clipboard failed
Warning: These citations may not always be 100% accurate.