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Fundamentals of professional f...
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Fundamentals of professional food preparation : a laboratory text-workbook
Main Author:
Laconi
Published:
New York:
John Wiley,
1995..
Subjects:
Food service.
Quantity cookery.
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Description
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KOLEKSI TERBUKA
Call Number:
TX 820 L142
Accession
Item Category
Format
Status
Notes
1000403112
Open Shelf
Book
AVAILABLE
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