Fundamentals of food and nutrition in the culinary arts/ Nancy Berkoff.
By: Berkoff, Nancy
Material type:
TextPublisher: Upper Saddle River, New Jersey: Pearson Education, c2005Description: 377 p.: ill.; 26 cmISBN: 981-247-199-5Subject(s): Nutrition | FoodDDC classification: GC 613.2 B513 2005
| Item type | Home library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| KCPLibrary | GC 613.2 B513 2005 (Browse shelf) | Available | 4843 |
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| GC 613.071 C734 2009 Community health education methods: edited by Robert J. Bensley, Jodi Brookins-Fisher. | GC 613.076 R457 2007 Licensure examination for teachers (LET) reviewer in health education / | GC 613.2 A211 2016 Food forensics: the hidden toxins lurking in your food and how you can avoid them for lifelong health/ | GC 613.2 B513 2005 Fundamentals of food and nutrition in the culinary arts/ | GC 613.2 G878 2010 Superfruits/ | GC 613.2 M478 2006 Nutrition and dietetics/ | GC 613.2 M478 2006 Nutrition and dietetics/ |
Includes index
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