Understanding food principles and preparation
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| Main Author: | |
|---|---|
| Format: | Book |
| Published: |
Belmont, CA
Thomson/Wadsworth
2008
|
| Edition: | 3rd ed. |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| LEADER | 00000ctm a22000005a 4501 | ||
|---|---|---|---|
| 001 | wils-552917 | ||
| 005 | 201502318447 | ||
| 008 | 070212s2008 a b 001 ENG | ||
| 020 | # | # | |a 9780495107453 (student ed.) |
| 020 | # | # | |a 049510745X (student ed.) |
| 020 | # | # | |a 9780495119104 (pbk.) |
| 020 | # | # | |a 0495119105 (pbk.) |
| 040 | # | # | |a DLC |d ITMB |
| 090 | 0 | 0 | |a TX354 |b .B684 2008 |
| 100 | 1 | # | |a Brown, Amy |
| 245 | 1 | 0 | |a Understanding food |b principles and preparation |c Amy Brown |
| 250 | # | # | |a 3rd ed. |
| 260 | # | # | |a Belmont, CA |b Thomson/Wadsworth |c 2008 |
| 300 | # | # | |a 654 p. |b ill. (some col.) |c 29 cm. |
| 504 | # | # | |a Includes bibliographical references and index |
| 526 | 0 | # | |a HTF523 |b HM220 |5 HM |
| 526 | 0 | # | |a Food Science |b Bachelor of Science (HONS) Hotel Management |5 Faculty Hotel And Tourism Management |
| 650 | # | 0 | |a Food |
| 650 | # | 0 | |a Nutrition |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=552917 |
| 964 | # | # | |c BOK |d 01 |
Understanding Food Principles and Preparation