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Particularités de la cuisine gastronomique française

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dc.contributor.author NOVIȚCHI, Maria
dc.date.accessioned 2021-07-05T07:55:16Z
dc.date.available 2021-07-05T07:55:16Z
dc.date.issued 2021
dc.identifier.citation NOVIȚCHI, Maria. Particularités de la cuisine gastronomique française. In: Conferinţa Tehnico-Ştiinţifică a Studenţilor, Masteranzilor şi Doctoranzilor, Universitatea Tehnică a Moldovei, 23-25 martie, 2021. Chişinău, 2021, vol. 2, pp. 703-705. ISBN 978-9975-45-699-9. en_US
dc.identifier.isbn 978-9975-45-699-9
dc.identifier.uri http://repository.utm.md/handle/5014/16516
dc.description.abstract Dans notre travail on tient de mettre en évidence certains caractéristiques de la cuisine gastronomique française, de présenter son originalité et son importance dans le monde entier, en tant que son influence dans la formation des autres cuisines. en_US
dc.language.iso fr en_US
dc.publisher Universitatea Tehnică a Moldovei en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject nourriture en_US
dc.subject cuisine en_US
dc.subject plats traditionnels en_US
dc.subject recettes en_US
dc.title Particularités de la cuisine gastronomique française en_US
dc.type Article en_US


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