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The science of food
Publication details: Boston, Mass : Butterworth-Heinemann, 1996. Edition: 4th edDescription: 326 pISBN:- 9780750623735
- TX531 .G358
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds |
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หนังสือ
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PIM Creative Learning Space Chaengwattana | Stenden Thailand (ST) | TX531 .G358 1996 (Browse shelf(Opens below)) | Available | 32550000238194 | |||
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หนังสือ
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PIM Creative Learning Space Chaengwattana | Stenden Thailand (ST) | TX531 .G358 1996 (Browse shelf(Opens below)) | c.2 | Available | 32550000238361 |
Total holds: 0
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This textbook provides a grounding in the science of food preparation for BTEC National, HNC/D and GNVQ Hospitality and Catering as well for general home economics and food science courses. Topics are introduced through clear, concise explanations supported by up-to-date data.
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