Fundamentals of food and nutrition in the cullinary arts / Nancy Berkoff.
Material type:
TextPublication details: Singapore : Pearson Education South Asia Pte Ltd., c2005Description: xvi, 377 pages : colored illustrations ; 25 cmISBN: 9812471995Subject(s): Culinary arts | Nutrition policyDDC classification: CIR 641.3 B512f 2005
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode |
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Books
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Olivares College Tagaytay On Display | CIR | CIR 641.3 B512f 2005 c.1 (Browse shelf (Opens below)) | 1 | Available | 4947 | |
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Books
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Olivares College Tagaytay On Display | CIR | CIR 641.3 B512f 2005 c.2 (Browse shelf (Opens below)) | 2 | Available | 5421 |
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| CIR 641.22068 F254 1997 c.9 Managing wine and wine sales / | CIR 641.2520 W815 2003 Malt whisky : discovering, exploring, enjoying / | CIR 641.3 B512f 2005 c.1 Fundamentals of food and nutrition in the cullinary arts / | CIR 641.3 B512f 2005 c.2 Fundamentals of food and nutrition in the cullinary arts / | CIR 641.3 C582c 2008 Cuisine and culture : a history of food and people / | CIR 641.3 M177f 2009 c.1 Fundamentals of meal management / | CIR 641.3 M177f 2009 c.2 Fundamentals of meal management / |
Includes appendix, and index.
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