FOODS AND PRINCIPLES OF COOKERY
By: Fitch, Natalie K.
Contributor(s): FRANCIS, CHARLOTT A [Editor].
Material type:
TextPublisher: ENGLEWOOD : PRENTICE-HALL, INC., .Description: x, 406 p.Subject(s): FOOD AND NUTRITION | FOOD SCIENCEDDC classification: 641.3
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| TEXT BOOKS | JDBI Learning Resource Center | 641.3 FIT (Browse shelf(Opens below)) | Available | 4244 |
Browsing JDBI Learning Resource Center shelves Close shelf browser (Hides shelf browser)
|
|
|
No cover image available |
|
|
|
||
| 641.3 DAV The Oxford companion to food / Alan Davidson | 641.3 DSO handbook of food science, catering technology and kitchen management | 641.3 FER TRADITIONAL AND NON- TRADITIONAL FOODS | 641.3 FIT FOODS AND PRINCIPLES OF COOKERY | 641.3 FOO Food theory and applications | 641.3 FOO Food science research and technology | 641.3 GOO Good housekeeping food encyclopedia |
There are no comments on this title.