Food preparation for the professional

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Bibliographic Details
Main Author:	Mizer, David A
Other Authors:	Porter, Mary, Sonnier, Beth
Format:	Book
Published:	New York Wiley 1987
Edition:	2nd ed
Subjects:	Quantity cookery
Online Access:	Click Here to View Status and Holdings.
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MARC


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001	wils-74696
020	#	#	\|a 0471883034
090	0	0	\|a TX820 \|b .M55 1987
100	1	#	\|a Mizer, David A
245	1	0	\|a Food preparation for the professional \|c David A. Mizer, Mary Porter, Beth Sonnier
250	#	#	\|a 2nd ed
260	#	#	\|a New York \|b Wiley \|c 1987
300	#	#	\|a xvi, 526 p. \|b ill. \|c 24 cm
500	#	#	\|a Includes indexes
504	#	#	\|a Bibliography : p. 513-515
650	#	0	\|a Quantity cookery
700	1	#	\|a Porter, Mary
700	#	#	\|a Sonnier, Beth
040	#	#	\|a Shah Alam
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=74696
998	#	#	\|a 00250##a002.5.2\|\|00260##a002.8.2\|\|00260##b002.8.4\|\|00260##c002.7.6\|\|00300##a003.4.1\|\|00300##b003.6.1\|\|00300##c003.5.1\|\|00500##a002.17.2\|\|01700##a0011.2.2\|\|