PROFESSIONAL COOKING
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Hoboken, New Jersey
Wiley
2018
|
| Edition: | NINTH EDITION |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 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|| |
Professional cooking