Quality food preparation techniques and management of fruits /
Material type:
TextPublication details: New Delhi, India : Random Publications, 2018.Description: 298 pages ; 24 cmISBN: - 9789386372291
- REF.664.807 K96
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| REFERENCE BOOKS | LAPULAPU-CEBU INTERNATIONAL COLLEGE REFERENCE SECTION | REF.664.807 K96 2018 (Browse shelf(Opens below)) | Available | 001742 |
Browsing LAPULAPU-CEBU INTERNATIONAL COLLEGE shelves, Shelving location: REFERENCE SECTION Close shelf browser (Hides shelf browser)
| REF.664.00286 J19 2020 Principles of food sanitation / | REF.664.07 Sh26 2018 Food safety : the science of keeping food safe / | REF.664.8 F89 2020 Fresh-cut fruits and vegetables : technologies and mechanisms for safety control / | REF.664.807 K96 2018 Quality food preparation techniques and management of fruits / | REF.664.94 Si13 2018 Management of seafood safety and quality / | REF.687.94068 H27 2020 Hospitality business development / | REF.700.711 D61 2020 Delivering authentic arts education / |
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