Fundamentals of food and nutrition in the culinary arts / Nancy Berkoff
By: Berkoff, Nancy [author]
Language: English Publisher: Upper Saddle River, NJ. : Pearson, 2005Description: xvi, 377 pages ; illustrations ; 26 cmContent type: text Media type: unmediated Carrier type: volume ISBN: 9812471995; 9789812471994Subject(s): Nutrition | Cookery | Table setting and decorationDDC classification: 613.2| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
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COLLEGE LIBRARY | COLLEGE LIBRARY SUBJECT REFERENCE | 613.2 B455 2005 (Browse shelf) | Available | CITU-CL-36213 |
Total holds: 0
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| 613.071073 M471 2005 Comprehensive school health education: totally awesome strategies for teaching health / | 613.122068 M3113 2017 Management for spas / | 613.13 B41 1990 Vascular anatomy and physiology: an introductory text / | 613.2 B455 2005 Fundamentals of food and nutrition in the culinary arts / | 613.2 B61 1983 Nutraerobics: the complete individualized nutrition and fitness program for life after 30 / | 613.2 B61 1983 Nutraerobics: the complete individualized nutrition and fitness program for life after 30 / | 613.2 B697 1992 Personal nutrition |
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