the science of food and cooking: / allan.g. cameron
By: "cameron, allan g. "
.
Material type: 
BookPublisher: uk : edward arnold 1985Edition: 3 ed.Description: ", 251p.; 22 cm.".ISBN: 0 7131 0945 9.Subject(s): foodDDC classification: 641. 3 cam
| Item type | Current location | Collection | Call number | Status | Notes | Date due | Item holds |
|---|---|---|---|---|---|---|---|
General Circulation Books
|
General Stacks | Non-fiction | TX651.C36 1985 (Browse shelf) | Available | wk-OLD LIB |
Total holds: 0
Browsing Technical University of Kenya Library Shelves , Shelving location: General Stacks , Collection code: Non-fiction Close shelf browser
| TX610.C67 1968 Deep freezing; | TX610.C67 1968 Deep freezing; | TX651.C36 1973 the science of food and cooking: | TX651.C36 1985 the science of food and cooking: | TX651.C46 1987 Cookery an introduction: | TX651.D38 1988 cooking explained: | TX651.D38 1988 cooking explained: |
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