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Fundamentals of food and nutrition in the culinary arts
Material type:
TextPublication details: New Jersey : Prentice Hall, 2005.Description: xvi, 377 p. ; 25 cmISBN: - 9812471995
- HRM 613.2 B45f
| Item type | Current library | Call number | Status | Date due | Barcode | |
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Books
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Higher Education Department Library Circulation Section | HRM 613.2 B45f (Browse shelf(Opens below)) | Available | 22184 | ||
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Books
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Higher Education Department Library Circulation Section | HRM 613.2 B45f (Browse shelf(Opens below)) | Available | 22183 | ||
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Books
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Higher Education Department Library Circulation Section | HRM 613.2 B45f (Browse shelf(Opens below)) | Available | 22185 |
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