Fundamental of food and nutrition in the culinary arts.
Material type:
TextNew Jersey Prentice - Hall.Description: xvi, 375p. (pb) 25cmISBN: - 981-247-199-5
- 641.3 B513 2005
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Reference | College Library | 641.3 B513 2005 (Browse shelf(Opens below)) | Available | 3UOBL00036901M |
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| 641.3 Ad244 2005 Advances in food and nutrition research vol. 50 | 641.3 B311 1999 Basic foods for Filipinos. | 641.3 B469 1995 Introductory foods. | 641.3 B513 2005 Fundamental of food and nutrition in the culinary arts. | 641.3 B513 2005 Fundamentals of food nutrition in the culinary arts. | 641.3 B878 2005 Understanding food: Principles and preparation. | 641.3 B878 2005 Understanding food: Principles and preparation. |
Includes index
1 _ 25cm. Includes index 50 2 2 7 65 B513 641.3 1 0
6 0 1
Book 2005
Prentice - Hall
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