stanbury

Brazilian fish and seafood cooking 2 in 1

Livro usado e antigo; capa e contracapa com sinais de manuseio, marcas de arranhado pelo meio, leves manchas e amassados nas bordas; miolo íntegro; lombada com algumas manchas; corte com amarelado médio e pontos de oxidação; livre de grifos ou rasuras; edição de capa dura e sem orelhas; páginas com várias manchas de oxidação devido ao tempo; a parte interna da contracapa possui furos perto do miol...

Livro usado e antigo; capa e contracapa com sinais de manuseio, várias manchas e amassados nas bordas; miolo íntegro; lombada com algumas manchas e amassados nas bordas; corte com amarelado médio e algumas manchas; livre de grifos ou rasuras; edição de capa dura e sem orelhas; páginas com manchas de oxidação devido ao tempo.

(Estoque G2120 ); Capa dura em bom estado ; Miolo Possui Leves Manchas Amareladas; Lombada em bom estado; Bordas Levemente Amareladas;Quantidade de páginas Vol 1 948 Vol 2 1913, 4ª Edição. - 201627150

LIVRO SEM GRIFOS OU RASURAS, POREM AMARELADO DEVIDO AÇÃO DO TEMPO.

Cod. 88005 / Engenharia / Brochura / Cod. 52131 / Engenharia / Brochura / ISBN: 0 / Cod. 394503 / Matemática / Brochura / Metodos quantitativos para a administracao e economia. folhas, capa e lombada amareladas manchas amareladas nas bordas grifado a caneta lombada danificada.

Capa dura, bom estado, capa e lombada preservadas, corte amarelecido, livre de grifos e anotações; 1913 pp vol. 2, 4a edição, 1981

Hardcover em inglês em bom estado geral, ainda com a sobrecapa, esta escurecida pelo tempo, faces e páginas um pouco escurecidas e com algumas manchas. Including na authentic account of his expedition in Surinam, in 1772

Exemplar em ótimo estado de conservação.

SKU: 30516115. Condição: USADO. . (Química) Brochura 19x25cm. 357 páginas. Está em ótimo estado de conservação. Contém tonalidades amarelas devido a ação do tempo. O verso da capa da frente, a folha de rosto e a última página estão com marca de carimbo. A parte de dentro da capa de trás está com marcas de papel colado. Capa com marca de manuseio a borda. Entre a capa da frente e a lombada na ponta...

INTRODUCTIONBrazilian cuisine was developed from Portuguese, African, Native American, Spanish, French, Italian, Japanese and German influences. It varies greatly by region, reflecting the countrys mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Brazil is the largest country in both S...

INTRODUCTIONBrazilian cuisine was developed from Portuguese, African, Native American, Spanish, French, Italian, Japanese and German influences. It varies greatly by region, reflecting the countrys mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Brazil is the largest country in both S...

INTRODUCTIONBrazilian cuisine was developed from Portuguese, African, Native American, Spanish, French, Italian, Japanese and German influences. It varies greatly by region, reflecting the countrys mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Brazil is the largest country in both S...

INTRODUCTIONBrazilian cuisine was developed from Portuguese, African, Native American, Spanish, French, Italian, Japanese and German influences. It varies greatly by region, reflecting the countrys mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Brazil is the largest country in both S...

INTRODUCTIONBrazilian cuisine was developed from Portuguese, African, Native American, Spanish, French, Italian, Japanese and German influences. It varies greatly by region, reflecting the countrys mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Brazil is the largest country in both S...

INTRODUCTIONBrazilian cuisine was developed from Portuguese, African, Native American, Spanish, French, Italian, Japanese and German influences. It varies greatly by region, reflecting the countrys mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Brazil is the largest country in both S...

INTRODUCTIONBrazilian cuisine was developed from Portuguese, African, Native American, Spanish, French, Italian, Japanese and German influences. It varies greatly by region, reflecting the countrys mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Brazil is the largest country in both S...

Cod. 429327 / Biologia - agronomia - veterinária / Brochura / ISBN: 0 / zaragoza espana. livro novo / lacrado