Fr. 26.30

Technologie culinaire

French · Paperback / Softback

Will be released 24.02.2021

Description

100

LE CORRIGÉ fournit les solutions de toutes les activités et exercices et complète l'ouvrage 4446522.

Product details

Authors Bernard Charron, BLASCO, BLASCO GILLES, Blasco-g, Charron, Collectif, Gilles Blasco, Jean-Yves Carvez
Publisher Foucher
 
Languages French
Product format Paperback / Softback
Release 24.02.2021, delayed
 
EAN 9782216116768
ISBN 978-2-216-11676-8
Series Bac pro 3 ans
LYCEES PROFESSI
LYCEES PROFESSI
Subject Education and learning > Teaching preparation > Vocational needs

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