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Fundamentals of meal management / Margaret McWilliams.
Material type:
TextPublisher: Upper Saddle River, N.J. : Pearson Prentice Hall, [2009]Copyright date: ©2009Edition: Fifth editionDescription: xvii, 326 pages., [24] pages of plates : illustrations ; 26 cmContent type: - text
- unmediated
- volume
- 9780135140864 (alk. paper)
- 0135140862 (alk. paper)
- TX 354 .M258 2009
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
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Foreign Books
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Tanay College Library Reserve Section | Non-fiction | TX 354 .M258 2009 (Browse shelf(Opens below)) | Available | URSTAN-N1198 |
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| TS 1960 A77 2016 Slaughtering operations : | TX 354 B8122 2005 Understanding food : | TX 354 B8122 2005 Understanding food : | TX 354 .M258 2009 Fundamentals of meal management / | TX 373 A77 2017 Illustrated handbook of meats / | TX 661 N2799 2014 Experimental cookery and food preservation / | TX 725.K6 F3129 2005 Feast of flavours from the Korean kitchen : |
Includes bibliographical references and index.
McWilliams, M. (2009). Fundamentals of meal management. (5th edition). New Jersey: Prentice Hall.
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