Please use this identifier to cite or link to this item:
http://ri.uaemex.mx/handle20.500.11799/4235| DC Field | Value | Language |
|---|---|---|
| dc.creator | ALEJANDRO TONATIUH ROMERO CONTRERAS | - |
| dc.creator | Felipe Carlos Viesca González | - |
| dc.creator | MARIVEL HERNANDEZ TELLEZ | - |
| dc.date | 2013 | - |
| dc.date.accessioned | 2022-04-21T05:10:24Z | - |
| dc.date.available | 2022-04-21T05:10:24Z | - |
| dc.identifier | http://ri.uaemex.mx/handle/20.500.11799/32443 | - |
| dc.identifier.uri | http://ri.uaemex.mx/handle20.500.11799/4235 | - |
| dc.description | Se describe la relación del ambiente del Alto Lerma con su patrimonio gastronómico, y se revisan algunas opciones de aprovechamiento de este último para el desarrollo local. | - |
| dc.language | spa | - |
| dc.publisher | UAEM | - |
| dc.rights | info:eu-repo/semantics/openAccess | - |
| dc.rights | http://creativecommons.org/licenses/by-nc-nd/4.0 | - |
| dc.source | 978-607-422-428-3 | - |
| dc.subject | Patrimonio gastronómico | - |
| dc.subject | Alto Lema | - |
| dc.subject | info:eu-repo/classification/cti/5 | - |
| dc.title | Ambiente y patrimonio gastronómico del Alto Lerma: una opción para el desarrollo local | - |
| dc.type | bookPart | - |
| dc.audience | students | - |
| dc.audience | researchers | - |
| item.grantfulltext | none | - |
| item.fulltext | No Fulltext | - |
| Appears in Collections: | Producción | |
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