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A guide to the selection, combination, and cooking of foods / by Carl A. Rietz

By: Rietz, Carl A.
Material type: materialTypeLabelBookSeries: AVI books on food processing. Publisher: Westport, Conn : A.V.I. Pub. Co., 1961, 1965Description: 2 v. ; 24 cm.Call number: 641 RIE Ref. Subject(s): FoodOnline resources: Click here to access online | Click here to access online
Contents:
v. 1. Selection and combination of foods-- v. 2 Formulation and cooking of foods
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Item type Current location Call number Copy number Status Unit Date due Barcode
Books Books BSTI
Textbook (FL2)
641 RIE Ref. (Browse shelf) 1 Available V.1 1000007624
Reference Reference BSTI
Ref.-Treatises&monographs (FL2)
641 RIE (Browse shelf) 1 Not For Loan 1100000417
Books Books BSTI
Textbook (FL2)
641 RIE Ref. (Browse shelf) 1 Available V.2 1000007623

bibliographies: p. 89, 351-355

v. 1. Selection and combination of foods-- v. 2 Formulation and cooking of foods

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