| 000 | 00893nam a22002297a 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 005 | 20230426034213.0 | ||
| 008 | 210208b ||||| |||| 00| 0 eng d | ||
| 020 | _a9789719419501 | ||
| 040 |
_bEnglish. _cCvSU-CCAT Campus Library _erda. _aCvSU-CCAT Campus Library. |
||
| 050 |
_aF TX 724.5.P6 _bR49 2010 |
||
| 100 |
_aRoldan, Amelia S., author. _91730 |
||
| 245 |
_aIntroduction to culinary operations (the basics of professional cooking) / _cBenedicto Reyes and Amelia S. Roldan. |
||
| 260 |
_aParañaque City : _bAR Skills Development & Management Services, _c2010. |
||
| 300 |
_a182 pages : _billustrations ; _c26 cm |
||
| 504 | _aIncludes bibliographical references. | ||
| 546 | _aIn English text. | ||
| 650 |
_aCooking. _926 |
||
| 700 |
_aReyes, Dick, author. _91731 |
||
| 942 |
_cBK _hTX 724.5.P6 R49 2010 _kF _2lcc |
||
| 999 |
_c579 _d579 |
||