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The science of cooking
Publication details: Springer-Verlag, 2001Description: 244pISBN: 3540674667Subject(s): Cookery and bakery | Food chemistry | Cooking | Food preparationLOC classification: TX651| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Loughry Library | TX651 BAR (Browse shelf(Opens below)) | 1 | Available | 165120 | |
| Book - Standard loan | CAFRE Loughry Library | TX651 BAR (Browse shelf(Opens below)) | 2 | Available | 165124 |
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