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.
Kaydedildi:
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| Diğer Yazarlar: | |
| Materyal Türü: | Kitap |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
Upper Saddle River, N.J. :
Prentice Hall,
2000.
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| Edisyon: | 11th ed. |
| Konular: | |
| Etiketler: |
Etiketle
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| Thư viện lưu trữ: | Mạng thư viện Đại học Đà Nẵng |
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