Fundamentals of professional food preparation a laboratory text-workbook

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Bibliographic Details
Main Author:	Laconi, Donald V
Format:	Book
Published:	New York Wiley 1995
Subjects:	Quantity cookery Food service
Online Access:	Click Here to View Status and Holdings.
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090	0	0	\|a TX820 \|b .L33 1995
100	1	#	\|a Laconi, Donald V
245	1	1	\|a Fundamentals of professional food preparation \|b a laboratory text-workbook \|c Donald V. Laconi
260	#	#	\|a New York \|b Wiley \|c 1995
300	#	#	\|a xv, 192 p. \|b Wiley \|c 1995
500	#	#	\|a Includes indexes
650	#	0	\|a Quantity cookery
650	#	0	\|a Food service
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=115171
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam
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