A guide to the selection, combination and cooking of foods - Volume 2 formulation and cooking foods - Carl A. Rietz
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| Format: | TEXT |
| Language: | Inggris |
| Published: |
The Avi Publ.
1965
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upnylib-BKU00060892016-08-08 00:00:00Perpustakaan UPN YogyakartaA guide to the selection, combination and cooking of foods - Volume 2 formulation and cooking foods - Carl A. RietzRIETZ, Carl A.The Avi Publ.1965TEXTxii, 442 hlm.;643.35Inggris |
| institution |
UPN Veteran Yogyakarta |
| collection |
Perpustakaan Yogyakarta |
| language |
Inggris |
| description |
|
| format |
TEXT |
| author |
RIETZ, Carl A. |
| spellingShingle |
RIETZ, Carl A. A guide to the selection, combination and cooking of foods - Volume 2 formulation and cooking foods - Carl A. Rietz |
| author_facet |
RIETZ, Carl A. |
| author_sort |
RIETZ, Carl A. |
| title |
A guide to the selection, combination and cooking of foods - Volume 2 formulation and cooking foods - Carl A. Rietz |
| title_short |
A guide to the selection, combination and cooking of foods - Volume 2 formulation and cooking foods - Carl A. Rietz |
| title_full |
A guide to the selection, combination and cooking of foods - Volume 2 formulation and cooking foods - Carl A. Rietz |
| title_fullStr |
A guide to the selection, combination and cooking of foods - Volume 2 formulation and cooking foods - Carl A. Rietz |
| title_full_unstemmed |
A guide to the selection, combination and cooking of foods - Volume 2 formulation and cooking foods - Carl A. Rietz |
| title_sort |
guide to the selection, combination and cooking of foods - volume 2 formulation and cooking foods - carl a. rietz |
| physical |
xii, 442 hlm.; |
| publisher |
The Avi Publ. |
| publishDate |
1965 |
| callnumber-raw |
643.35 |
| callnumber-search |
643.35 |
| _version_ |
1742303893782528000 |