{"title":"Salt Cod and the Making of a Portuguese National Cuisine","authors":"J. M. Sobral","doi":"10.5040/9781350074163.0006","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":156754,"journal":{"name":"The Emergence of National Food","volume":"30 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Emergence of National Food","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5040/9781350074163.0006","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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