Food Production Operations english
Material type: TextPublication details: New Delhi Oxford University Press 2014 Edition: second edition 2014Description: 586 soft bound 18*21 cmISBN: 0-19-945051-XDDC classification: 641.57
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 | Tetso College Library Science and Technology | Non-fiction | 641.57 BAL (Browse shelf(Opens below)) | Available | 10272 |
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
There are no comments on this title.