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01098nam a2200313 u 4500 |
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000269757 |
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20220708153300.0 |
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060331m ||||||||||||||||||||||||c |
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DE-2553 |
| 035 |
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|a 41935
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| 091 |
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|a aram06
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| 100 |
1 |
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|a Flamini, A.
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| 245 |
1 |
0 |
|a La technique de préparation du bucchero étrusque.
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| 300 |
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|a 72-78, Taf.
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| 590 |
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|a arom
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| 720 |
1 |
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|a Flamini, A.
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| 700 |
1 |
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|a Graziani, G.
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| 700 |
1 |
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|a Grubessi, O.
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| 773 |
0 |
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|w 000267688
|t Le bucchero nero étrusque et sa diffusion en Gaule méridionale. Actes de la table ronde d'Aix-en-Provence, 21 - 23 mai 1975
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| 942 |
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|c AN
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| 650 |
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|a Töpferei
|2 xTMMatTonTopf
|9 269087
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| 650 |
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|a Mathematisch-technische Methoden, Experimente
|2 xPraxMethTech
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| 040 |
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|a DE-2553
|c DE-2553
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| 999 |
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|c 179793
|d 179793
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| 953 |
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|b DAIA
|z Automatically added holding branch key.
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| 953 |
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|b DAIM
|z Automatically added holding branch key.
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| 953 |
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|b DAIF
|z Automatically added holding branch key.
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| 953 |
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|b DAIR
|z Automatically added holding branch key.
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| 953 |
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|b DAIZ
|z Automatically added holding branch key.
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