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01382nam a2200301 i 4500 |
| 007 |
ta |
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181122s2014 uk ab g 001 eng d |
| 003 |
SV-SsUSB |
| 005 |
20181122210745.0 |
| 999 |
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|c 191773
|d 192397
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| 020 |
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|a 9781909815858
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| 040 |
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|a 011001
|c SV-SsUSB
|b spa
|e rda
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| 082 |
0 |
4 |
|a 641.59
|2 21
|b B998k
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| 100 |
1 |
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|a Byung-Hi, Lim
|e autor.
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| 245 |
1 |
0 |
|a Kimchi :
|b essential recipes of the Korean kitchen /
|c Byung-Hi Lim & Byung-Soon Lim ; photography Anna Kern ; text Henrik Francke.
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| 264 |
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1 |
|a London :
|b Pavilion,
|c 2014.
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| 300 |
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|a 512 páginas :
|b ilustraciones (color) ;
|c 23 cm
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| 336 |
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|2 rdacontent
|a texto
|b txt
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| 337 |
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|2 rdamedia
|a no mediado
|b n
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| 338 |
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|2 rdacarrier
|a volumen
|b nc
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| 520 |
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|a You can't really imagine Korea without kimchi. For thousands of years, their fermented vegetables have been absolutely essential at meals. In Korea, kimchi is so much more than food - it is a national cultural treasure, a universal health food and a part of the Korean identity.
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| 653 |
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|a Kimchi- Cocina coreana
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| 700 |
1 |
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|a Byung-Soon, Lim
|e autor.
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| 700 |
1 |
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|a Kern, Anna
|e Fotógrafo
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| 700 |
1 |
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|a Francke, Henrik
|e contribuidor.
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| 942 |
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|2 ddc
|c BK
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| 990 |
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|a bh_rina
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| 952 |
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|0 0
|1 0
|2 ddc
|4 0
|6 641_590000000000000_B998K
|7 0
|8 WOK
|9 331721
|a 14
|b 14
|c WOK
|d 2015-10-15
|e donación de Corea
|i 14202152
|o 641.59 B998k
|p 14202152
|r 2018-11-22
|w 2018-11-22
|y BK
|