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Technologie culinaire : personnel, equipments, materiel, produits, hygiene et securite / by Michel Maincent

By: Maincent, Michel.
Series: Collection Enseignement - Formation Hotellerie - Restauration. Publisher: Paris : Editions BPI, 1995Description: 496 p. : col. ill. ; 30 cm.ISBN: 2857080433.Subject(s): Cooking, FrenchDDC classification: 641.5944
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU

Floor 4, Shelf 20 , Side 2, TierNo 3, BayNo 8

641.5944 MAI (Browse shelf) 1 Available SCAFS,70006,03,AD 5000094613