THEORY OF COOKERY
Material type:
TextPublication details: FRANK BROS. & CO. 2014Description: 356DDC classification: - 641.5 ARO
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
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Books
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SGT Science & Social Sciences Library | HOTEL MANAGEMENT | 641.5 ARO (Browse shelf(Opens below)) | Available | HM46 | ||
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Books
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SGT Science & Social Sciences Library | HOTEL MANAGEMENT | 641.5 ARO (Browse shelf(Opens below)) | Available | HM47 | ||
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Books
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SGT Science & Social Sciences Library | HOTEL MANAGEMENT | 641.5 ARO (Browse shelf(Opens below)) | Available | HM48 |
Browsing SGT Science & Social Sciences Library shelves, Collection: HOTEL MANAGEMENT Close shelf browser (Hides shelf browser)
| No cover image available | No cover image available | No cover image available | ||||||
| 641.4 SIN FOOD PRESERNATION | 641-.5 SIN DLECTABLE MALTI - CUSINE COOKBOOK | 641-.5 SIN DLECTABLE MALTI - CUSINE COOKBOOK | 641.5 ARO THEORY OF COOKERY | 641.5 ARO THEORY OF COOKERY | 641.5 ARO THEORY OF COOKERY | 641.5 ARO THEORY OF COOKERY |
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