PROFESSIONAL COOKING

Saved in:

Bibliographic Details
Main Author:	Gisslen, Wayne 1946- (Author)
Format:	Book
Language:	English
Published:	Hoboken, New Jersey Wiley 2018
Edition:	NINTH EDITION
Subjects:	Quantity cooking Food service
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

MARC


LEADER	00000nam a2200000#i 4501
001	wils-962053
005	202076105557
008	230620t20182015NJU a## ##001 #deng\|D
020	#	#	\|a 9781119399612 \|q hardback
040	#	#	\|a DLC \|b eng \|d UiTM \|e rda
041	0	#	\|a eng
090	0	0	\|a TX820 \|b .G54 2018
100	1	#	\|a Gisslen, Wayne \|d 1946- \|e author
245	1	0	\|a PROFESSIONAL COOKING \|c WAYNE GISSLEN
250	#	#	\|a NINTH EDITION
264	#	1	\|a Hoboken, New Jersey \|b Wiley \|c 2018
264	#	4	\|c ©2018, 2015, 2011, 2007
300	#	#	\|a xix, 1083 pages \|b color illustrations \|c 29 cm
336	#	#	\|a text \|2 rdacontent
337	#	#	\|a unmediated \|2 rdamedia
338	#	#	\|a volume \|2 rdacarrier
504	#	#	\|a Includes bibliographical references (pages 1041-1042) and index
526	0	#	\|a HTC 167 \|b COMMERCIAL COOKERY \|5 UiTM Caw. P.Pinang
526	0	#	\|a HTC473 \|b HM245 \|5 FPHP
526	0	#	\|a Commercial Food Production \|b Bachelor Of Science (Hons.) Foodservice Management \|5 Faculty of Hotel and Tourism Management
650	#	0	\|a Quantity cooking
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=962053
998	#	#	\|a 00250##a003.5.1\|\|00250##b003.5.1\|\|00264#1a003.5.1\|\|00264#1b003.5.1\|\|00300##a003.5.1\|\|00300##b003.5.1\|\|00300##c003.5.1\|\|