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Fundamentals of professional food preparation : a laboratorytext-workbook

By: Laconi, Donald V.
Material type: materialTypeLabelBookPublisher: New York, N.Y. : Wiley, 1995Description: 192.Call No.: TX820 L326F Subject(s): QUANTITY COOKERY | FOOD SERVICE
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Main Campus
Book Shelves 		TX820 L326F (Browse shelf) Available 165808

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