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

Autor:	Rzeźnicka, Zofia, Kokoszko, Maciej, Jagusiak, Krzysztof
Zdroj:	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
Databáze:	Central and Eastern European Online Library (CEEOL)
Externí odkaz:	https://www.ceeol.com/search/article-detail?id=397635 Zobrazit plný text záznamu