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|0 (IdRef)221274545
|1 http://www.idref.fr/221274545/id
|a Charron, Bernard.
|4 aut.
|e Auteur
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|a Technologie culinaire :
|b CAP Cuisine, BAC Pro Cuisine, Formation professionnelle
|c Bernard Charron, Dorothée Labarre-Le Rolland, Dirk Van Lieshout.
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|a Paris :
|b Foucher,
|c 2017.
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|b txt
|2 rdacontent
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|a Titre provenant de la page de titre du document numérique.
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|a La pagination de l'édition imprimée correspondante est de 260 p.
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|a Van Lieshout, Dirk.
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