Introductory foods /

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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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Dades bibliogràfiques
Autor principal:	Bennion, Marion, 1925-
Altres autors:	Scheule, Barbara.
Format:	Llibre
Idioma:	English
Publicat:	Upper Saddle River, N.J. : Prentice Hall, 2000.
Edició:	11th ed.
Matèries:	Food. Cookery.
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Thư viện lưu trữ:	Mạng thư viện Đại học Đà Nẵng

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