Understanding Food Principles and Preparation

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Bibliographic Details
Main Author:	Brown, Amy (Author)
Format:	Book
Language:	English
Published:	Stamford, CT Cengage Leaning 2015
Edition:	Fifth Edition
Subjects:	Food Nutrition
Online Access:	Click Here to View Status and Holdings.
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100	1	#	\|a Brown, Amy \|e author
245	1	0	\|a Understanding Food \|b Principles and Preparation \|c AMY BROWN
250	#	#	\|a Fifth Edition
264	#	1	\|a Stamford, CT \|b Cengage Leaning \|c 2015
264	#	4	\|c ©2015
300	#	#	\|a xx, 622 pages \|b some colour illustrations \|c 29 cm
336	#	#	\|a text \|2 rdacontent
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338	#	#	\|a volume \|2 rdacarrier
504	#	#	\|a Includes bibliographical references and index
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526	0	#	\|a Food Science \|b Bachelor Of Science (Honors) Food Service Management \|5 Faculty of Hotel and Tourism Management
546	#	#	\|a Text in English
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=832467