| 000 | 00948nam a22002657a 4500 | ||
|---|---|---|---|
| 999 |
_c70715 _d70715 |
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| 003 | CITU | ||
| 005 | 20240524165941.0 | ||
| 008 | 210726b ||||| |||| 00| 0 eng d | ||
| 020 | _a9812471995 | ||
| 020 | _a9789812471994 | ||
| 040 |
_aCITU LRAC _beng |
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| 041 | _aeng | ||
| 082 | _a613.2 | ||
| 100 | 1 |
_aBerkoff, Nancy _eauthor |
|
| 245 |
_aFundamentals of food and nutrition in the culinary arts / _cNancy Berkoff |
||
| 264 | 1 |
_a Upper Saddle River, NJ. : _b Pearson, _c 2005. |
|
| 300 |
_axvi, 377 pages ; _billustrations ; _c26 cm |
||
| 336 |
_atext _btxt _2 rdcontent |
||
| 337 |
_aunmediated _bn _2 rdamedia |
||
| 338 |
_a volume _bnc _2 rdacarrier |
||
| 650 | 0 | _a Nutrition | |
| 650 | 0 | _aCookery | |
| 650 | 0 | _aTable setting and decoration | |
| 942 |
_2ddc _cBK _01 |
||