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.
שמור ב:
| מחבר ראשי: | |
|---|---|
| מחברים אחרים: | |
| פורמט: | ספר |
| שפה: | English |
| יצא לאור: |
Upper Saddle River, N.J. :
Prentice Hall,
2000.
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| מהדורה: | 11th ed. |
| נושאים: | |
| תגים: |
הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
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| Thư viện lưu trữ: | Mạng thư viện Đại học Đà Nẵng |
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