| dc.contributor.author | Mondragon Unibertsitatea | |
| dc.date.accessioned | 2020-12-17T07:21:33Z | |
| dc.date.available | 2020-12-17T07:21:33Z | |
| dc.date.issued | 2014-05-13 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.11984/3890 | |
| dc.description.abstract | Parrilan adituak diren sukaldariek hartuko dute parte: Joxe Miel Zendoia (Katxika erretegia, Gipuzkoa), Luis Mari Uranga (Xixario erretegia, Gipuzkoa), Aitor Arregi (Elkano jatetxea, Getaria) eta abar | eu |
| dc.publisher | Mondragon Unibertsitatea | |
| dc.rights | https://creativecommons.org/licenses/by-nc-sa/4.0/ | |
| dc.subject | Aktualitatea | eu |
| dc.title | Basque Culinary Centerrek Getarian, parrilaren sorlekuan, egingo du profesionalentzako ikastaro bat, teknika hori lantzeko | eu |
| dcterms.accessRights | http://purl.org/coar/access_right/c_abf2 | en |
| dcterms.type | http://purl.org/coar/resource_type/c_1843 | en |
| local.rights.image | © Mondragon Unibertsitatea | en |
| oaire.format.mimetype | application/pdf | |
| oaire.file | $DSPACE\assetstore | |
| oaire.resourceType | http://purl.org/coar/resource_type/c_1843 | |
