Standards, principles, and techniques in quantity food production

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Standards, principles, and techniques in quantity food production

Detalles Bibliográficos
Autor principal:	Kotschevar, Lendal Henry 1908- (Autor, Autor/a)
Formato:	Libro
Lenguaje:	English
Publicado:	Boston, Massachusetts CBI, 1966.
Edición:	3. edition
Materias:	COCINA CONTROL DE ALIMENTOS

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