{"title":"Ofengabel und Dreifuß. Kochen im Ofen und auf dem Herd in alter Zeit in Franken und der Oberpfalz","authors":"K. Bedal","doi":"10.5771/9783956506154-209","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":258700,"journal":{"name":"Festtagsschmaus und Einheitsbrei","volume":"3 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Festtagsschmaus und Einheitsbrei","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5771/9783956506154-209","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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