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Food selection and preparation: a laboratory manual by
Publication details: Iowa State University Press, 1997
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 CON.

Food Ingredients by Series: Trends in Food Technology
Publication details: Heinemann, 2003
Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TP370 KIN, ...

Managing Frozen Foods by
Publication details: Cambridge: Woodhead, 2000
Online access:
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: Reference TP493 KEN/REF, ...

McGee on food and cooking: an encyclopedia of kitchen science, history and culture by
Publication details: Hodder & Stoughton, 2004
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX651 MCG. Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TX651 MCG/REF.

Understanding food principles and preparation by
Edition: 4th ed.
Publication details: Wadsworth/Cengage Learning, 2010
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 BRO.

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