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Traducción y análisis de palabras por inteligencia artificial ChatGPT
En esta página puede obtener un análisis detallado de una palabra o frase, producido utilizando la mejor tecnología de inteligencia artificial hasta la fecha:
- cómo se usa la palabra
- frecuencia de uso
- se utiliza con más frecuencia en el habla oral o escrita
- opciones de traducción
- ejemplos de uso (varias frases con traducción)
- etimología
Qué (quién) es répertoire déroulant - definición
BOOK BY THÉOPHILE GRINGOIRE
Le Repertoire De La Cuisine; Louis Saulnier (writer); Le repertoire; Le Répertoire; Le Repertoire de la Cuisine; Le Repertoire
Immune repertoire
THE SET OF SUB-TYPES AN ORGANISM'S IMMUNE SYSTEM MAKES OF IMMUNOGLOBULINS AND T-CELL RECEPTORS.
User:MikeBrisco/Immune repertoire
The immune repertoire encompasses the different sub-types an organism's immune system makes of immunoglobulins or T-cell receptors. These help recognise pathogens in most vertebrates.
Le Répertoire de la Cuisine
Le Répertoire de la Cuisine is a professional reference cookbook written by Théodore Gringoire and Louis Saulnier and published originally in 1914, and translated into multiple languages. It is intended to serve as a quick reference to Le guide culinaire by Saulnier's mentor, Auguste Escoffier, and adds a significant amount of Saulnier's own material.
Flute repertoire
SET OF AVAILABLE MUSICAL WORKS FOR FLUTE
The list of music for flute; Flute music; Flute repertory; Flute Repertoire; Flute repertoire; List of flute compositions
Flute repertoire is the general term for pieces composed for flute (particularly Western concert flute). The following lists are not intended to be complete, but rather to present a representative sampling of the most commonly played and well-known works in the genre.
Wikipedia
Le Répertoire de la Cuisine
Le Répertoire de la Cuisine is a professional reference cookbook written by Théodore Gringoire and Louis Saulnier and published originally in 1914, and translated into multiple languages. It is intended to serve as a quick reference to Le guide culinaire by Saulnier's mentor, Auguste Escoffier, and adds a significant amount of Saulnier's own material.
