Essentials of professional cooking / Wayne Gisslen.
By: Gisslen, Wayne.
Contributor(s): Smith, J Gerard
.
Publisher: Hoboken, New Jersey : John Wiley & Sons, 2016Edition: Second edition.Description: 1 online resource (ix, 582 pages) : illustrations.Content type: text Media type: computer Carrier type: online resourceISBN: 9781119030737 (electronic bk.).Subject(s): Nervous system -- Diseases | Nervous system -- Pathophysiology | NeuroanatomyGenre/Form: Electronic books.Additional physical formats: Print version:: No titleDDC classification: 641.57 Online resources: An electronic book accessible through the World Wide Web; click to view
| Item type | Current location | Call number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library - Perpetual(TU) | 641.57 (Browse shelf) | e-book | SCAFS,70006,03,CL,PPT | SFSGx,94601,03,RM,PPT |
Includes bibliographical references and index.