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Theory of Bakery and Patisserie
Material type:
TextLanguage: English Publication details: New Delhi Oxford University Press 2021Edition: 01Description: 247ISBN: - 9780199488797
- 664.752 Q18 BAL
| Item type | Current library | Call number | Status | Barcode | |
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PSG-CAS LIBRARY SW ROW 3 RACK 56 SHELF 5 | 664.752 Q18 BAL (Browse shelf(Opens below)) | Available | 136690 | |
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Books
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PSG-CAS LIBRARY SW ROW 3 RACK 56 SHELF 1 | 664.752 Q18 BAL (Browse shelf(Opens below)) | Available | 136691 |
Browsing PSG-CAS LIBRARY shelves, Shelving location: SW ROW 3 RACK 56 SHELF 1 Close shelf browser (Hides shelf browser)
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| 642.5 C2:1 Food and Beverage Service | 647.94058 T1 Textbook of Food Production and Operation | 664.028 P17 SIN Principles of Food Production Operations | 664.752 Q18 BAL Theory of Bakery and Patisserie |
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