Professional charcuterie : sausage making, curing, terrines and pates / John Kinsella, David T. Harvey
By: Kinsella, John
.
Contributor(s): Harvey, David T.
Publisher: New York : John Wiley, c1996Description: xii, 288 p. ; 26 cm.ISBN: 0471122378.Subject(s): Cooking (Fish) | Cooking (Meat) | Cooking (Pork)DDC classification: 641.6
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode | Remark |
|---|---|---|---|---|---|---|---|---|---|
| Main Collection | TU External Storage-LCS | 641.6 KIN (Browse shelf) | 1 | Available | SCAFS,30042,02,GR | 5000165671 | Please fill up online form at https://taylorslibrary.taylors.edu.my/services/external_storage1 | ||
| Main Collection | Taylor's Library-TU | 641.6 KIN (Browse shelf) | 1 | Available | SCAFS,70003,02,GR | 1000802657 | |||
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 1, TierNo 3, BayNo 3 |
641.6 KIN (Browse shelf) | 1 | Available | SCAFS,70006,02,GR | 5000035223 |