THEORY OF COOKERY
Material type:
TextPublisher: OXFORDE UNIVERSITY 2018Description: 230ISBN: 9780199474DDC classification: 641.5
| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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Books
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SGT Science & Social Sciences Library Text Book | HOTEL MANAGEMENT | 641.5 BAL (Browse shelf) | Available | HM991 | |
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Books
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SGT Science & Social Sciences Library Text Book | HOTEL MANAGEMENT | 641.5 BAL (Browse shelf) | Available | HM992 | |
|
Books
|
SGT Science & Social Sciences Library Text Book | HOTEL MANAGEMENT | 641.5 BAL (Browse shelf) | Available | HM993 | |
|
Books
|
SGT Science & Social Sciences Library Text Book | HOTEL MANAGEMENT | 641.5 BAL (Browse shelf) | Available | HM994 | |
|
Books
|
SGT Science & Social Sciences Library Text Book | HOTEL MANAGEMENT | 641.5 BAL (Browse shelf) | Available | HM995 |
Browsing SGT Science & Social Sciences Library shelves, Shelving location: Text Book, Collection: HOTEL MANAGEMENT Close shelf browser
| No cover image available | No cover image available | No cover image available | No cover image available | |||||
| 641.4 SIN FOOD PRESERNATION | 641-.5 SIN DLECTABLE MALTI - CUSINE COOKBOOK | 641-.5 SIN DLECTABLE MALTI - CUSINE COOKBOOK | 641.5 BAL THEORY OF COOKERY | 641.5 BAL THEORY OF COOKERY | 641.5 BAL THEORY OF COOKERY | 641.5 BAL THEORY OF COOKERY |
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