Practical Cookery for the Level 3 NVQ and VRQ Diploma

This book is part of the widely recognized Practical Cookery series, serving as a comprehensive guide for professional culinary education in the UK. The 6th edition supports learners undertaking th…

Professional cooking 9ed.

Wayne Gisslen.

The microwave processing of foods

Edition

2

ISBN/ISSN

9780081005286

Collation

xxxvi, 448 p. : ill. ; 24 cm.

Series Title

-

Call Number

664.02 Mic

The Professional chef

Edition

9

ISBN/ISSN

9780470421352

Collation

xix, 1212 p. : ill. ; 29 cm.

Series Title

-

Call Number

647.1 Rya p

The Professional chef

Edition

8

ISBN/ISSN

9780764557347

Collation

xvi, 1215 p. : ill. ; 29 cm.

Series Title

-

Call Number

647.1 Rya p

30 Resep masakan Arab rumahan

Edition

-

ISBN/ISSN

9786020306599

Collation

75 p. : ill. ; 24 cm.

Series Title

-

Call Number

641.592 7 Bat t

Jejak kuliner Arab di Pulau Jawa : Jakarta, Bogor, Pemalang, Pekalongan, Sura…

Edition

-

ISBN/ISSN

9786020303369

Collation

206 p. : ill. ; 22 cm.

Series Title

-

Call Number

641.598 2 Ulu j

The Effect of cleanroom utilization in food industry toward the contamination…

Airborne pathogen does exist everywhere within the air that may occur to helprnto spoil the food. The importance of maintaining food product that is free fromrnmicroorganisms is explained in EC no.…

Drying Temperature and Time for Dry Sago Noodles Processing

The objectives of the research were to find the recommended drying time, drying temperature of sago noodles and the physical characteristics of sago noodles at the recommended temperature. the rese…

Modern gastronomy A to Z : a scientific and gastronomic lexicon

Edition

-

ISBN/ISSN

9781439812457

Collation

1 online resource (247 p.)

Series Title

-

Call Number

641.013 Mod