A guide to the selection, combination and cooking of foods
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| Main Author: | |
|---|---|
| Format: | Book |
| Published: |
Westport (Connecticut)
AVI
1961
|
| Series: | Vol.1: selection & combination of foods
Vol.II: formulation & cooking of foods |
| Online Access: | Click Here to View Status and Holdings. |
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| LEADER | 00000n a2200000 a 4501 | ||
|---|---|---|---|
| 001 | wils-110888 | ||
| 020 | # | # | |a T000055023 |
| 090 | 0 | 0 | |a TX551 |b .R54 1961 |
| 100 | 1 | # | |a Rietz, Carl A |
| 245 | 1 | 1 | |a A guide to the selection, combination and cooking of foods |c by C. A. Rietz |
| 260 | # | # | |a Westport (Connecticut) |b AVI |c 1961 |
| 300 | # | # | |a 2 v. |b ill |
| 490 | 1 | # | |a Vol.1: selection & combination of foods |
| 490 | # | # | |a Vol.II: formulation & cooking of foods |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=110888 |
| 964 | # | # | |c BOK |d 01 |
| 040 | # | # | |a Shah Alam |
A guide to the selection, combination and cooking of foods