Image from Amazon.com
SMALL FOOD SERVICE VENTURE
Material type:
TextPublication details: 3G E-learning 2018Edition: 2nd EditionISBN: - 978-1-68094-881-3
- 641.812 Sm11 2018 c1 2nd Edition
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Books
|
NORSU Dumaguete (Main Campus) Reserved Section | Res 641.812 Sm11 2018 c1 (Browse shelf(Opens below)) | c1 | Available | NORSU000001568 |
Browsing NORSU Dumaguete (Main Campus) shelves, Shelving location: Reserved Section Close shelf browser (Hides shelf browser)
|
|
|
|
|
|
|
||
| Res 641.66 K85 2010 GOOD MEAT: The Complete Guide to Sourcing and Cooking Sustainable Meat | Res 641.7 F46 2008 HOW BAKING WORKS: Exploring the Fundamentals of Baking Science | Res 641.79 G18 2008 The Art Craft of the Cold Kitchen: garde manger | Res 641.812 Sm11 2018 c1 SMALL FOOD SERVICE VENTURE | Res 641.812 Sm11 2018 c2 SMALL FOOD SERVICE VENTURE | Res 641.815 B11 2017 Baking for Special Diets | Res 641.815 D59 2010 bread baking: An Artisan’s Perspective |
Includes References and Index
There are no comments on this title.