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File:101124 FLEISCHTROCKNUNG-BRÜGGER PARPAN 007 web.jpg

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Summary

Description Herstellung von Salsiz (Bündner Trockenwurst) nach traditioneller Methode, Parpan, Kanton Graubünden
Date
Source Nienetwiler
Author Simon Meyer
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inception

24 November 2010

media type

image/jpeg

checksum

b7d93c7b6c82bc7a399e59ece8a781cfb12c9d48

determination method or standard: SHA-1

data size

549,858 byte

height

4,272 pixel

width

2,848 pixel

exposure time

0.0166666666666667 second

focal length

30 millimetre

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Date/TimeThumbnailDimensionsUserComment
current13:01, 25 November 2010Thumbnail for version as of 13:01, 25 November 20102,848 × 4,272 (537 KB)Nienetwiler

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