LA CAPACITAT DE LES OLLES DE CUINA IBÈRIQUES AL CAMP DE TÚRIA. PROPOSTA METODOLÒGICA I PRIMERS RESULTATS

Carles Marimón García

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LA CAPACITAT DE LES OLLES DE CUINA IBÈRIQUES AL CAMP DE TÚRIA. PROPOSTA METODOLÒGICA I PRIMERS RESULTATS

Autori

Carles Marimón García

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Pez pitado sobre plato de Tossal de Sant Miquel

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Pubblicato

2011-12-01

Come citare

Marimón García, . C. (2011). LA CAPACITAT DE LES OLLES DE CUINA IBÈRIQUES AL CAMP DE TÚRIA. PROPOSTA METODOLÒGICA I PRIMERS RESULTATS. SAGVNTVM Extra, 9, 271–276. Recuperato da https://turia.uv.es/index.php/saguntumextra/article/view/1502