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DE-2553 |
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|a 167024
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| 091 |
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|a rgkcov2011
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| 100 |
1 |
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|a Lignereux, Yves
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| 245 |
1 |
0 |
|a Techniques de boucherie et rejets osseux en Gaule romaine.
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| 260 |
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|c 1997.
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| 300 |
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|a 45-98 :
|b Abb.
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| 590 |
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|a argk
|
| 700 |
1 |
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|a Peters, Joris
|9 19751
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| 773 |
0 |
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|w 001081435
|t Anthropozoologica, 24 (1997)
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| 942 |
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|c AN
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| 650 |
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|a Haustiere
|2 yRGKArch09 - WirtsLandwTierhHaust
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| 650 |
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|a Ernährung
|2 yRGKArch09 - WirtsErnäh
|9 269561
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| 650 |
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|a Messer
|2 yRGKArch09 - FundeGerätHandwMesse
|9 270325
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| 650 |
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|a Geschichte
|2 yRGKArch09 - Gesch
|9 279940
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| 651 |
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4 |
|a France
|l fra
|1 https://gazetteer.dainst.org/doc/2076466
|9 133872
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| 650 |
|
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|a Schriftquellen
|2 yRGKArch02 - Schri
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| 650 |
|
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|a Stein
|2 yRGKArch09 - FundeKunstRelieStein
|9 240415
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| 650 |
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|a Handwerker/Berufe
|2 yRGKArch09 - GeselKunstIkonoProfaMenscHandw
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| 650 |
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|a Nahrungszubereitung
|2 yRGKArch09 - WirtsErnähNahru
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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 906207
|d 906207
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| 953 |
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|b DAIF
|z Automatically added holding branch key.
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