01070cam a2200373 i 4500 000047921 7616 20030312101120.0 010324|2000 vm 000 eng 0013923988 IRC IRC IRC eng 641.3 BE-M Bennion, Marion, 1925- Introductory foods / Marion Bennion, Barbara Scheule. 11th ed. Upper Saddle River, N.J. : Prentice Hall, 2000. 730 p. ; 25cm. 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. Food. Cookery. Cookery. Food. Scheule, Barbara. DUT From the UDN01 Monograph Printed language Mạng thư viện Đại học Đà Nẵng