Normal view MARC view ISBD view

Fundamentals of Culinary Arts. Theory and practical of Cooking

By:

Material type:

TextPublication details: New Delhi SChand & Company Pvt. Limited 2013Description: xx, 460p. illISBN:

Subject(s):

LOC classification:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Books	Samuel Ogbemudia Main Library, University of Abuja				TX651 .N44 (Browse shelf(Opens below))					Available			2025-2957

Browsing Samuel Ogbemudia Main Library, University of Abuja shelves Close shelf browser (Hides shelf browser)

Previous								Next
Previous	TX531.E44 Emerging Contaminants in Food and Food Products	TX547.O59 Food analysis and instrumentation theory & pactice	TX547.O59 Food analysis and instrumentation theory & pactice	TX651 .N44 Fundamentals of Culinary Arts. Theory and practical of Cooking	TX723.5.K96 Lunch and dinner from very hungary greek	TX820.F47 Practical Cookery for Level 2, NVQS and Apprenticeship	TX 911 .T 49 Hotel Front office Operations & Management	Next

There are no comments on this title.

to post a comment.