Image from Amazon.com
The art of nutritional cooking
Publication details: New Jersey Pearson Education 1998 2009Edition: 3rdDescription: ix,326p. 27cmISBN:- 9780130457011
- 641.5 BAS
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
Permanent Reference Materials
|
Makandura Library Reference Section | Permanent Reference Collection | 641.5BAS (Browse shelf(Opens below)) | Not for loan | 67072 | ||
Schedule Reference Materials
|
Makandura Library Reference Section | Schedule Reference Collection | 641.5BAS (Browse shelf(Opens below)) | Available | 67073 | ||
Lending Materials
|
Makandura Library Lending Section | Lending Collection | 641.5BAS (Browse shelf(Opens below)) | Available | 67074 |
Browsing Makandura Library shelves, Shelving location: Reference Section, Collection: Schedule Reference Collection Close shelf browser (Hides shelf browser)
|
|
|
|
|
|
|
||
| 641.48SHE Shelf life assessment of food | 641.4SHE Shelf-life evaluation of foods | 641.5072MIL Food studies | 641.5BAS The art of nutritional cooking | 641.815CAU Bakery food manufacture and quality water control and effects | 641.862068STO Ice cream and frozen desserts | 641.862MAR Ice cream |
There are no comments on this title.
Log in to your account to post a comment.