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| LEADER |
00933cam a2200265 7i4500 |
| 001 |
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| 005 |
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| 008 |
240509t20022002enk# ### #00001engm# |
| 020 |
# |
# |
|a 0471359254qHhardback
|
| 040 |
# |
# |
|a UMT
|b eng
|c UMT
|e rda
|
| 090 |
0 |
0 |
|a TX 773
|b .F897 2002
|
| 100 |
1 |
# |
|a Friberg, Bo,
|c 1940-
|e author
|
| 245 |
1 |
4 |
|a The professional pastry chef :
|b fundamentals of baking and pastry
|c Bo Friberg, with Amy Kemp Friberg.
|
| 250 |
# |
# |
|a Fourth edition
|
| 264 |
# |
1 |
|a New York:
|b John Wiley,
|c 2002.
|
| 300 |
# |
# |
|a xvii, 1020 pages:
|b some colour illustrations;
|c 29 cm
|
| 336 |
# |
# |
|a text --
|2 rdacontent
|
| 337 |
# |
# |
|a unmediated --
|2 rdamedia
|
| 338 |
# |
# |
|a volume --
|2 rdacarrier
|
| 504 |
# |
# |
|a Includes index
|
| 590 |
# |
# |
|a Perpustakaan Sultanah Nur Zahirah
|
| 590 |
# |
# |
|a Rujukan Kursus Jabatan Sains Makanan
|
| 650 |
# |
1 |
|a Pastry
|
| 700 |
1 |
# |
|a Friberg, Amy Kemp
|
| 999 |
|
|
|a 1100015227
|b Book
|c Open Shelf
|e KOLEKSI TERBUKA
|
