@misc{https://doi.org/10.34847/cocoon.4a510b48-99ad-313d-8413-93ed1f641d6e,<br/><span class="tab"></span>
  doi = {10.34847/COCOON.4A510B48-99AD-313D-8413-93ED1F641D6E},<br/><span class="tab"></span>
  url = {https://cocoon.huma-num.fr/exist/crdo/meta/cocoon-4a510b48-99ad-313d-8413-93ed1f641d6e},<br/><span class="tab"></span>
  author = {{Dalbera-Stefanaggi,<br/><span class="tab"></span> Marie-José}},<br/><span class="tab"></span>
  keywords = {cos,<br/><span class="tab"></span> text_and_corpus_linguistics,<br/><span class="tab"></span> Pain,<br/><span class="tab"></span> Fours à pain},<br/><span class="tab"></span>
  language = {co},<br/><span class="tab"></span>
  title = {La fabrication du pain autrefois en Corse},<br/><span class="tab"></span>
  publisher = {Lieux,<br/><span class="tab"></span> Identités,<br/><span class="tab"></span> eSpaces,<br/><span class="tab"></span> Activités},<br/><span class="tab"></span>
  year = {2011}
}