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Food service.

概要

作品:	15 作品在 2 項出版品 2 種語言

書目資訊

Classical cooking the modern way : = methods and techniques / by: (書目-語言資料,印刷品)

Professional cooking / by: (書目-語言資料,印刷品)

Fundamentals of professional food preparation : = a laboratory text-workbook / by: (書目-語言資料,印刷品)

Advanced professional cooking / by: (書目-語言資料,印刷品)

Fundamentals of menu planning / by: (書目-語言資料,印刷品)

Post-Harvest Treatment Effects on Physicochemical Quality Attributes of North Atlantic Squid Doryteuthis Pealeii and Illex Illecebrosus. by: (書目-電子資源)

Professional cooking / by: (書目-語言資料,印刷品)

Professional restaurant service / by: (書目-語言資料,印刷品)

The Theory of catering / by: (書目-語言資料,印刷品)

Dining out : = secrets from America's leading critics, chefs, and restaurateurs / by: (書目-語言資料,印刷品)

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主題

Cookery.

Quantity cookery.

Tourism.

Fisheries.

Nutrition.

Food writers- Interviews.- United States

Restaurants- United States.

Moisture content.

COVID-19.

Shellfish.

Menus.

Sustainability.

Aquatic sciences.

Caterers and catering.

Food service employees- Training of.

Crystals.

Dietary minerals.

Biological oceanography.

Software.

Pandemics.

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