Normal view MARC view ISBD view

Quantity food production operations and Indian cuisine

Bali, Parvinder S.

Quantity food production operations and Indian cuisine - New Delhi Oxford University Press 2017 - 330 CD

Introduction to equipment used in volume cookery

ISBN: 978-0-19-806849-5

Subjects--Facted Index Terms:

Dewey Class. No.: 641.5

Place hold
Print
Cite
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)

SNDT WOMEN'S UNIVERSITY

BMK Knowledge Resource Centre

Quantity food production operations and Indian cuisine