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Standards, principles, and techniques in quantity food production

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Material type: Text

TextPublication details: New York, N.Y. : Van Nostrand Reinhold, 1988Edition: 4th edDescription: 505Subject(s):

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Holdings
Item type	Home library	Collection	Shelving location	Call number	Status	Barcode
Books	BU Library and Learning Space	Books	Book Shelves	TX820 K677S 1988 (Browse shelf(Opens below))	Available	106623

Total holds: 0

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Previous	TX820 G577P 2003 Professional cooking /	TX820 G577P 2003 Professional cooking /	TX820 H346F 1973 Food preparation for hotels, restaurants and cafeterias	TX820 K677S 1988 Standards, principles, and techniques in quantity food production	TX820 L326F Fundamentals of professional food preparation : a laboratorytext-workbook	TX820 L376P The professional garde manger : a guide to the art of the buffet /	TX820 L376P The professional garde manger : a guide to the art of the buffet /	Next

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