Protein Additives in Foodservice Preparations

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Material type: Text

TextPublication details: Van Nostrand Reinhold; 1921; New YorkEdition: \\192100ENGGPSXDescription: xiv+257 pISBN:

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Holdings
Item type	Current library	Call number	Status	Barcode
Books	PSG-CAS LIBRARY SW ROW 3 RACK 56 SHELF 3	641.57 R1 (Browse shelf(Opens below))	Available	64399

Previous		No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	641.5 Q10 RAI Basic Food Preparation	641.52 L1 Larder Chef	641.57 M1 Food Preparation for the Professional	641.57 R1 Protein Additives in Foodservice Preparations	641.57 T1 Professional Food Preparation	664 P4 Microbiology of Food Fermentations a	664.02 A2 Food Processing Preservation and Storage	Next

includes index and biblioraphy

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