Cheese-making in France at the Beginning of the Twentieth Century. A spatially Diffuse, complex and Unique Organizatien ? - Archive ouverte HAL Accéder directement au contenu
Chapitre D'ouvrage Année : 2017

Cheese-making in France at the Beginning of the Twentieth Century. A spatially Diffuse, complex and Unique Organizatien ?

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Claire Delfosse
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hal-02081237 , version 1 (27-03-2019)

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  • HAL Id : hal-02081237 , version 1

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Claire Delfosse. Cheese-making in France at the Beginning of the Twentieth Century. A spatially Diffuse, complex and Unique Organizatien ?. Claudio Besana; Rita Maria Michela d'Errico; Renato Ghezzi. Cheese Manufacturing in Twentieth Century, The Italian Expérience in an International Context, Peter Lang ed., pp.33-52, 2017. ⟨hal-02081237⟩

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