Standards, principles, and techniques in quantity food production
By: Kotschevar, Lendal H.
Material type: BookPublisher: New York, N.Y. : Van Nostrand Reinhold, 1988Edition: 4th ed.Description: 505.Call No.: TX820 K677S 1988 Subject(s): QUANTITY COOKERYCurrent location | Call number | Status | Date due | Barcode |
---|---|---|---|---|
Main Campus Book Shelves | TX820 K677S 1988 (Browse shelf) | Available | 106623 |
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TX820 G577P 2003 Professional cooking / | TX820 G577P 2003 Professional cooking / | TX820 H346F 1973 Food preparation for hotels, restaurants and cafeterias | TX820 K677S 1988 Standards, principles, and techniques in quantity food production | TX820 L326F Fundamentals of professional food preparation : a laboratorytext-workbook | TX820 L376P The professional garde manger : | TX820 L376P The professional garde manger : |
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