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Molecular gastronomy : scientific cuisine demystified
Edition :
Call Number : 641 SAN m
Availability : 1 copies available for loan
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The book of yields : accuracy of food costing and purchasing
Edition : 8th ed.
Call Number : 664 LYN b
Availability : 1 copies available for loan
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Design and equipment for restaurants and foodservice : a management view
Edition : 4th ed.
Call Number : 647.95 THO d
Availability : 1 copies available for loan
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Food, the body and the self
Edition :
Call Number : 641.01 LUP f
Availability : 1 copies available for loan
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Cooking to the image : a plating handbook
Edition :
Call Number : 641.5 SIK c
Availability : 1 copies available for loan
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Cuisine and culture : a history of food and people
Edition : 3rd ed.
Call Number : 641.3 CIV c
Availability : 1 copies available for loan
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Food and beverage management for the hospitality, tourism and event industries
Edition : 4th ed.
Call Number : 647.95 FOO
Availability : 1 copies available for loan
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Methods in food analysis
Edition :
Call Number : 363.19 MET
Availability : 1 copies available for loan
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Cooking as a chemical reaction : culinary science with experiments
Edition :
Call Number : 664 ÖZI c
Availability : 1 copies available for loan
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Culinology : blending culinary arts and food science
Edition :
Call Number : 664.07 CUL
Availability : 1 copies available for loan
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Matana University Online Public Access Catalog. For assistance, contact your librarian by email library@matanauniversity.ac.id.
