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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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Upper Saddle River, N.J. :
Prentice Hall,
2000.
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| Edition: | 11th ed. |
| Subjects: | |
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| Institutions: | Mạng thư viện Đại học Đà Nẵng |
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