Food service.
Overview
| Works: | 15 works in 2 publications in 2 languages | |
|---|---|---|
Titles
Fundamentals of professional food preparation : = a laboratory text-workbook /
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(Language materials, printed)
Post-Harvest Treatment Effects on Physicochemical Quality Attributes of North Atlantic Squid Doryteuthis Pealeii and Illex Illecebrosus.
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(Electronic resources)
Dining out : = secrets from America's leading critics, chefs, and restaurateurs /
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(Language materials, printed)
Presenting service : = the ultimate guide for the foodservice professional /
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(Language materials, printed)
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