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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| Format: | Llibre |
| Idioma: | English |
| Publicat: |
Upper Saddle River, N.J. :
Prentice Hall,
2000.
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| Edició: | 11th ed. |
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| Thư viện lưu trữ: | Mạng thư viện Đại học Đà Nẵng |
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