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Food fundamentals / Margaret McWilliams.
Material type:
TextPublication details: Upper Saddle River, N.J. : Pearson/Prentice-Hall, c2009.Edition: 9th edDescription: xxv, 545 p., 32 p. of plates : ill. (some col.) ; 29 cmISBN: - 9780132412353
- 0132412357
- 641.3 22
| Item type | Current library | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|---|
Open Collection
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FIRST CITY UNIVERSITY COLLEGE | FIRST CITY UNIVERSITY COLLEGE | Open Collection | FCUC Library | 641.3 MCW (Browse shelf(Opens below)) | Available | 00021319 |
Total holds: 0
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| 641.21 GLA A glass full of inspiration : | 641.22 BEC Wine By Style: A Practical Guide To Choosing Wine By Flavour, Body, And Colour | 641.3 BRO 2008 Understanding food : | 641.3 MCW Food fundamentals / | 641.3009 CIV Cuisine and culture : | 641.3374 DAY 2004 The story of chocolate / | 641.5 CAM Advanced practical cookery : |
Includes bibliographical references and index.
L00596 27/01/10 BUS Book Channel
00005725 01/04/10