Fundamentals of meat management

By: Material type: TextTextPublication details: Singapore ; Pearson Education South Asia; 2008Edition: 5th edDescription: xvii, 326 p. ; figs; Includes indexISBN:
  • 978-981-06-9887-4
Subject(s): DDC classification:
  • C 641.3 M26f
Summary: The book is designed to help students learn key aspects of meal planning and management to enhance the dining experiences of the customers.
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Item type Current library Call number Status Barcode
Book Book PCC CIRCULATION C 641.3 M26f (Browse shelf(Opens below)) Available 4964

The book is designed to help students learn key aspects of meal planning and management to enhance the dining experiences of the customers.

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