Introduction to culinary operations : the basics of professional cooking / Benedicto Reyes and Amelia S. Roldan

By: Reyes, BenedictoMaterial type: TextTextPublication details: Manila : AR Sills Development & Management Services, 2006Description: 182 pages ; 25 cmISBN: 9719213772 Pbk, Bp.Subject(s): Cookery | Kitchens | Food handlingLOC classification: TX 663 R49 2006 F
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Books Books MMSU Main Library
TX 663 R49 2006 F (Browse shelf(Opens below)) Available 26948

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