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Food fundamentals / Margaret McWilliams.
Material type:
TextPublication details: New York : Wiley, 1979.Edition: 3rd edDescription: viii, 670 p. : ill. ; 23 cmISBN: - 0471026913
| Item type | Current library | Home library | Shelving location | Call number | Status | Barcode | |
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Main Campus Library | University of Eastern Africa, Baraton | Main Stack | TX 354 .M28 1979 (Browse shelf(Opens below)) | Available | 34557 | |
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Books
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Main Campus Library | University of Eastern Africa, Baraton | Main Stack | TX 354 .M28 1979 (Browse shelf(Opens below)) | Available | 34558 | |
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Books
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Main Campus Library | University of Eastern Africa, Baraton | Main Stack | TX 354 .M28 1979 (Browse shelf(Opens below)) | Available | 34559 |
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| TX 354 .K67 1964 Standards, principles and techniques in quantity food production / | TX 354 .M28 1979 Food fundamentals / | TX 354 .M28 1979 Food fundamentals / | TX 354 .M28 1979 Food fundamentals / | TX 354 .M29 2004 Fundamentals of meal management / | TX 354 .M29 2004 c1 Fundamentals of meal management / | TX 354 .M29 2004 c2 Fundamentals of meal management / |
Includes bibliographies and index.
Open access.
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