Image from Amazon.com
Fundamentals of food and nutrition in the culinary arts.
Material type:
TextPublication details: New Jersey : Pearson Prentice Hall, c2005.Description: xvi, 377 p. : ill. ; 25 cmISBN: - 9812471995
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Books | PSAU OLM Circulation/Reserved | C 641 B455 2005 (Browse shelf(Opens below)) | Available | PSAU35304 |
Browsing PSAU OLM shelves, Shelving location: Circulation/Reserved Close shelf browser (Hides shelf browser)
|
|
|
|
No cover image available | No cover image available |
|
||
| C 640 W371 2001 Goals for living : managing your resources / | C 640.73 C766 1990 Consumer education and economics / | C 641 B394 1991 A textbook of foods, nutrition and dietetics / | C 641 B455 2005 Fundamentals of food and nutrition in the culinary arts. | C 641 C381 1970 Food science / | C 641 J332 1970 Modern food microbiology / | C 641 K122 1979 Planning and operating a successful food service operation / |
Includes index.
There are no comments on this title.
Log in to your account to post a comment.