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.
Enregistré dans:
| Auteur principal: | |
|---|---|
| Autres auteurs: | |
| Format: | Livre |
| Langue: | English |
| Publié: |
Upper Saddle River, N.J. :
Prentice Hall,
2000.
|
| Édition: | 11th ed. |
| Sujets: | |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|
| Thư viện lưu trữ: | Mạng thư viện Đại học Đà Nẵng |
|---|
Soyez le premier à ajouter un commentaire!