Practical cookery for level 2 NVO and apprenticeships by John Campbell et al

By: Campbell | [Author]Material type: Text

TextPublication details: London ; Hodder Education ; 2012 Edition: 12thDescription: "xiv, 674p"ISBN: 978-1-4441-7682-7Subject(s): CookeryDDC classification: 664.7525

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Item type	Current library	Call number	Status	Date due	Barcode
Books	Fisheries College and Research Institute, Thoothukudi	664.7525 CAM (Browse shelf(Opens below))	Available		15884

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Previous	664.3 KAR "Oils and fats manual: a comprehensive treatise properties - production - appliation, vol. 2"	664.3 LAW "Food oils and fats: technology, utilization and nutrition"	664.63 BOU Extrusion processing technology: food and non-food biomaterials	664.7525 CAM Practical cookery for level 2 NVO and apprenticeships	664.9 PEA Production and processing of healthy meat, poultry and fish products	664.9 TOL Meat biotechnology	664.907 MOR HACCP: a practical approach	Next

Includes index

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