Nutrition for foodservice and culinary professionals
Additional authors:
Brefere, Lisa M.
Edition statement:7
Published by :
Wiley,
(Hoboken, N.J. :)
Physical details: xix, 634 p. : col. ill. ;
ISBN:9780470052426 (cloth); 0470052422 (cloth).
Year: 2010
Item type | Current library | Collection | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Books | KUFOS Central Library Reference | Reference | 641.1 DRU/NU (Browse shelf(Opens below)) | Available | 17469 |
Browsing KUFOS Central Library shelves, Shelving location: Reference, Collection: Reference Close shelf browser (Hides shelf browser)
641 FAR/HA Handbook of Fermented Functional Foods | 641.03 BEN/DI Dictionary of nutrition and food technology | 641.1 CAD/HA Handbook of Antioxidants | 641.1 DRU/NU Nutrition for foodservice and culinary professionals | 641.1 ESK/BI Biochemistry of foods | 641.10321 IGO/DI Dictionary of food ingredients / | 641.308 EME/ES Essential guide to food additives. |
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