Introductory foods

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Bibliographic Details
Main Author:	Bennion, Marion 1925-
Other Authors:	Scheule, Barbara
Format:	Unknown
Published:	New Jersey Prentice Hall 2000
Edition:	11th ed
Subjects:	Cookery Food
Online Access:	Click Here to View Status and Holdings.
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MARC


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020	#	#	\|a 013923988X
090	0	0	\|a TX354 \|b .B46 2000
100	1	#	\|a Bennion, Marion \|c 1925-
245	1	1	\|a Introductory foods \|c Marion Bennion and Barbara Scheule
250	#	#	\|a 11th ed
260	#	#	\|a New Jersey \|b Prentice Hall \|c 2000
300	#	#	\|a xii, 730 p. \|b ill.(some col.) \|c 26 cm
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Cookery
650	#	0	\|a Food
700	1	#	\|a Scheule, Barbara
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=257052
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam
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