Normal view MARC view ISBD view

Food Production Operations

Bali Parvinder S

Food Production Operations english - second edition 2014 - New Delhi Oxford University Press 2014 - 586 soft bound 18*21 cm

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

ISBN: 0-19-945051-X

Dewey Class. No.: 641.57 / BAL

Place hold
Print
Add to your cart (remove)
Suggest for purchase
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)