Introductory foods /
This book provides knowledge about the basic fundamental principles of food preparation and to alert them to many innovations in science and technology related to foods.
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| 第一著者: | |
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| その他の著者: | |
| フォーマット: | 図書 |
| 言語: | English |
| 出版事項: |
Upper Saddle River, N.J. :
Prentice Hall,
2000.
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| 版: | 11th ed. |
| 主題: | |
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| Thư viện lưu trữ: | Mạng thư viện Đại học Đà Nẵng |
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