Understanding food: Principles and preparation/ By Amy Brown.
Material type:
TextPublication details: California: Wardsworth Cangage, 2008.Description: xvi, 654 p. : ill.; 28 cmISBN: - 9780495119104
- TX354 BRO 2008
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Item in Short loan
|
Mzuzu University Library and Learning Resources Centre | Non-fiction | TX 354 BRO 2008 (Browse shelf(Opens below)) | 4686 | Checked out | 18/04/2019 | MzULM-004686 | |
Books in General collection
|
Mzuzu University Library and Learning Resources Centre | Non-fiction | TX 354 BRO 2008 (Browse shelf(Opens below)) | 4687 | Available | MzULM-004687 |
Browsing Mzuzu University Library and Learning Resources Centre shelves, Collection: Non-fiction Close shelf browser (Hides shelf browser)
| TS 171 ASH 2010 Materials and design : | TX 911/5 BRO 2008 Researching hospitality and tourism : | TX 354 BRO 2008 Understanding food: | TX 354 BRO 2008 Understanding food: | TX 354 SRI 2015 Food Science/ | TX 652 PAU 1999 Classical cooking the modern way : | TX 661 LEC 2014 In the kitchen with Le Cordon Bleu : [100 special recipes for the home cook from the world's most famous cooking school]/ |
includes bibliographical ref. and index.
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