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Fundamentals of culinary art [theory and practice of cooking for the student of hotel management].

By: Material type: TextPublication details: New Delhi S.CHAND AND COMPANY PVT.LTD 2013Description: XX, 460P.; ILLISBN:
  • 81 2194029X
Subject(s): LOC classification:
  • TX 643.F9 2013
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Holdings
Item type Current library Call number Status Barcode
Books Main LIbrary TX 643.F9 2013 (Browse shelf(Opens below)) Available 2025-2030623

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