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: 641.5944Item 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 |