Introductory foods : a laboratory manual of food preparation and evaluation /
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | Spanish |
| Published: |
New York, New York :
Mcmillan,
1975.
|
| Edition: | 3. edición |
| Subjects: |
Sistema de Bibliotecas de Universidad de Costa Rica
| Call Number: |
664.07 |
|---|---|
| Copy | Available |