Fundamentals of professional food preparation : a laboratorytext-workbook
By: Laconi, Donald V.
Material type: BookPublisher: New York, N.Y. : Wiley, 1995Description: 192.Call No.: TX820 L326F Subject(s): QUANTITY COOKERY | FOOD SERVICECurrent location | Call number | Status | Date due | Barcode |
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Main Campus Book Shelves | TX820 L326F (Browse shelf) | Available | 165808 |
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