Food Production Operations english
Material type:
TextPublication details: New Delhi Oxford University Press 2014Edition: second edition 2014Description: 586 soft bound 18*21 cmISBN: - 0-19-945051-X
- 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
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
Books
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Tetso College Library Science and Technology | Non-fiction | 641.57 BAL (Browse shelf(Opens below)) | Available | 10272 |
Browsing Tetso College Library shelves, Shelving location: Science and Technology, Collection: Non-fiction Close shelf browser (Hides shelf browser)
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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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