TYTUŁ ARTYKUŁU

Cured Meats in Ancient and Byzantine Sources: Ham, Bacon and Tuccetum

AUTORZY
Krzysztof Jagusiak, Maciej Kokoszko, Zofia Rzeźnicka
TYTUŁ CZASOPISMA
Studia Ceranea : journal of the Waldemar Ceran Research Centre for the History and Culture of the Mediterranean Area and South-East Europe
WYDANIE
2014 / Tom 4
STRONY
245 - 259
ROK
2014
WYDAWCA
Wydawnictwo Uniwersytetu Łódzkiego
ISSN
2084-140X
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CZYSTY TEKST

Krzysztof Jagusiak, Maciej Kokoszko, Zofia Rzeźnicka, Cured Meats in Ancient and Byzantine Sources: Ham, Bacon and Tuccetum , Studia Ceranea : journal of the Waldemar Ceran Research Centre for the History and Culture of the Mediterranean Area and South-East Europe, 2014 / Tom 4, s. 245 - 259

BIBTEX

Krzysztof Jagusiak, Maciej Kokoszko, and Zofia Rzeźnicka. Cured Meats in Ancient and Byzantine Sources: Ham, Bacon and Tuccetum. Studia Ceranea : journal of the Waldemar Ceran Research Centre for the History and Culture of the Mediterranean Area and South-East Europe, 4:245–259, 2014.

Pokaż kod BibTeX 
@article{bazhum312752,
  author = {Jagusiak, Krzysztof and Kokoszko, Maciej and Rzeźnicka, Zofia},
  title = {{Cured Meats in Ancient and Byzantine Sources: Ham, Bacon and Tuccetum}},
  journal = {Studia Ceranea : journal of the Waldemar Ceran Research Centre for the History and Culture of the Mediterranean Area and South-East Europe},
  year = {2014},
  volume = {4},
  pages = {245--259},
  issn = {2084-140X},
  url = {https://bazhum.muzhp.pl/articles/312752}
}