Cured Meats in Ancient and Byzantine Sources: Ham, Bacon and "Tuccetum"
Studia Ceranea
doi 10.18778/2084-140x.04.16
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December 30, 2014
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Uniwersytet Lodzki (University of Lodz)
Available in full text
December 30, 2014
Uniwersytet Lodzki (University of Lodz)