Food Production Operations english

By:

Bali Parvinder S

Material type: Text

TextPublication details: New Delhi Oxford University Press 2014Edition: second edition 2014Description: 586 soft bound 18*21 cmISBN:

0-19-945051-X

DDC classification:

23 641.57 BAL

Contents:

PART I: Introduction to professional Kitchens PART II: Basic food production operations PART III: Basics of Bakery and Confectionery PART IV: Basics of Indian Cooking PART V: communication

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	Tetso College Library Science and Technology	Non-fiction	641.57 BAL (Browse shelf(Opens below))	Available		10272

PART I: Introduction to professional Kitchens
PART II: Basic food production operations
PART III: Basics of Bakery and Confectionery
PART IV: Basics of Indian Cooking
PART V: communication

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