The science of food and cooking

By:

Cameron, Allan G. (Allan Gillies)

Contributor(s):

Collymore, Yvonne

Material type: Text

TextPublication details: London : Edward Arnold, 1979Edition: Tropical ed. / [by] Allan G. Cameron and Yvonne CollymoreDescription: vi,253p : ill ; 22cmISBN:

9780713102765 pbk
9780713102765 pbk

Subject(s):

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
General	ATU Dublin Road General Shelves	641.3 CAM (Browse shelf(Opens below))	Available		015305

Browsing ATU Dublin Road shelves, Shelving location: General Shelves Close shelf browser (Hides shelf browser)

Previous								Next
Previous	641.3 BEN The facts of food /	641.3 BEN Introductory foods /	641.3 BES Best food writing 2011 /	641.3 CAM The science of food and cooking	641.3 CAM The science of food and cooking /	641.3 CAM The science of food and cooking /	641.3 CAM The science of food and cooking /	Next

Includes index.

There are no comments on this title.

to post a comment.

Place hold
Print
Add to your cart (remove)
Send to device
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar)