FOOD FUNDAMENTALS
Material type: TextLanguage: English Publication details: NEW YORK JOHN WILEY & SONS 1979Edition: 3Description: 670 PrintISBN: 0471026913Subject(s): FOOD FUNDAMENTALSDDC classification: R641.3MC256FItem type | Current library | Call number | Vol info | Status | Notes | Date due | Barcode |
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General Books | Central Library | GN613.2MC258F (Browse shelf(Opens below)) | Available | GENERAL | 11085 | ||
General Books | Central Library | GN613.2MC258F (Browse shelf(Opens below)) | Available | GENERAL | 3726 | ||
General Books | Central Library | R641.3MC256F (Browse shelf(Opens below)) | 3 | Available | TEACHER REFERENCE | 55666 |
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R641.13B531A ANALYSIS OF FOOD CARBOHYDRATE | R641.18B83M METHODS FOR THE DETERMINATION OF VITAMINSIN FOOD | R641.1ST28L3 LIVING NUTRITION | R641.3MC256F FOOD FUNDAMENTALS | R641.57SH92F FOOD FOR FIFTY | R641.57W52F6 FOOD FOR FIFTY | R641.5R332I ITALIAN COOKING FOR PLEASURE |
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