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.
Salvato in:
| Autore principale: | |
|---|---|
| Altri autori: | |
| Natura: | Libro |
| Lingua: | English |
| Pubblicazione: |
Upper Saddle River, N.J. :
Prentice Hall,
2000.
|
| Edizione: | 11th ed. |
| Soggetti: | |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|
| Thư viện lưu trữ: | Mạng thư viện Đại học Đà Nẵng |
|---|
| LEADER | 01070cam a2200373 i 4500 | ||
|---|---|---|---|
| 001 | 000047921 | ||
| 003 | 7616 | ||
| 005 | 20030312101120.0 | ||
| 008 | 010324|2000 vm 000 eng | ||
| 020 | |a 0013923988 | ||
| 040 | |a IRC |c IRC |d IRC | ||
| 041 | 0 | |a eng | |
| 082 | 1 | 4 | |a 641.3 |b BE-M |
| 100 | 1 | |a Bennion, Marion, |d 1925- | |
| 245 | 0 | 0 | |a Introductory foods / |c Marion Bennion, Barbara Scheule. |
| 250 | |a 11th ed. | ||
| 260 | |a Upper Saddle River, N.J. : |b Prentice Hall, |c 2000. | ||
| 300 | |a 730 p. ; |c 25cm. | ||
| 520 | 3 | |a 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. | |
| 630 | 0 | 4 | |a Food. |
| 630 | 0 | 4 | |a Cookery. |
| 650 | 0 | 4 | |a Cookery. |
| 650 | 0 | 4 | |a Food. |
| 700 | 1 | |a Scheule, Barbara. | |
| OWN | |a DUT | ||
| 999 | |a From the UDN01 | ||
| TYP | |a Monograph | ||
| TYP | |a Printed language | ||
| 980 | |a Mạng thư viện Đại học Đà Nẵng | ||