Basic foods /
Material type:
TextPublication details: New York, New York : 3G E-Learning, 2020.Description: xviii, 386 pages : color illustrations ; 26 cm + 1 videodisc (4 3/4 in.); 4150 pagesISBN: - 9781984635464
- REF.641.3 B29
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| REFERENCE BOOKS | LAPULAPU-CEBU INTERNATIONAL COLLEGE REFERENCE SECTION | REF.641.3 B29 2020 (Browse shelf(Opens below)) | Available | 001372 |
Browsing LAPULAPU-CEBU INTERNATIONAL COLLEGE shelves, Shelving location: REFERENCE SECTION Close shelf browser (Hides shelf browser)
| REF.641.013 R12 2020 Culinary tourism / | REF.641.013 T41 2019 Gastronomy and the dining experience / | REF.641.22 W89 2019 The shape of wine : its packaging evolution / | REF.641.3 B29 2020 Basic foods / | REF.641.3 B81 2019 Understanding food : principles and preparation / | REF.641.3 F73 2020 Food wastes and by-products: nutraceutical and health potential / | REF.641.3 T41 2019 3G handy guide: prepare food to meet special dietary requirements / |
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