Food preparation : a scientific approach / Sheetal Singh
Material type: TextLanguage: English Publication details: Daryaganj : Century Press, 2014. Description: vii, 304 p, ; ill. : 20 cmISBN: 9789350844588Subject(s): Quantity cooking | Food serviceDDC classification: 641.57Item type | Current library | Home library | Call number | Status | Date due | Barcode | Item holds |
---|---|---|---|---|---|---|---|
Textbooks | Central Library, TU Textbook Section (Consult Shelf-Guide to locate the book) | Central Library, TU | 641.57 SIN (Browse shelf(Opens below)) | Checked out to CHANDAN KUMAR SHARMA (P20201) | 29/10/2025 | 92848 |
Total holds: 0
Browsing Central Library, TU shelves, Shelving location: Textbook Section (Consult Shelf-Guide to locate the book) Close shelf browser (Hides shelf browser)
641.57 COU Food and beverage service / | 641.57 COU Food and beverage service / | 641.57 RAK Protein additives in foodservice preparations / | 641.57 SIN Food preparation : | 641.5954 DIW Indian superfoods / | 641.77 GUP Frying technology and practices / | 641.8 OTT The technology of vitamins in food / |
Includes bibliographical references.
There are no comments on this title.