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.
Bewaard in:
| Hoofdauteur: | |
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| Andere auteurs: | |
| Formaat: | Boek |
| Taal: | English |
| Gepubliceerd in: |
Upper Saddle River, N.J. :
Prentice Hall,
2000.
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| Editie: | 11th ed. |
| Onderwerpen: | |
| Tags: |
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| Thư viện lưu trữ: | Mạng thư viện Đại học Đà Nẵng |
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