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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| 1. autor: | |
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| Kolejni autorzy: | |
| Format: | Książka |
| Język: | English |
| Wydane: |
Upper Saddle River, N.J. :
Prentice Hall,
2000.
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| Wydanie: | 11th ed. |
| Hasła przedmiotowe: | |
| Etykiety: |
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| Thư viện lưu trữ: | Mạng thư viện Đại học Đà Nẵng |
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| Streszczenie: | 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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| Opis fizyczny: | 730 p. ; 25cm. |
| ISBN: | 0013923988 |