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1
Food for thought
Food for thought
Labuza, T. P. | The AVI Publishing C | 1975
프린트
2
Ice cream service handbook
Ice cream service handbook
Arbuckle, Wendell S | The AVI Publishing | 1976
프린트
3
Ice cream service handbook
Ice cream service handbook
Arbuckle, Windell S | The AVI Publishing | 1976
프린트
4
Ice cream
Ice cream
Arbuckle, W. S. | AVI publishing Compa | 1977
프린트
5
Fundamentals of food freezing
Fundamentals of food freezing
Desrosier, Norman W | AVI | 1977
프린트
6
Work analysis and design for hotels, restaurants and institutions
Work analysis and design for hotels, restaurants and institutions
Edward, Kazarian A | AVI | 1979
프린트
7
Basic food chemistry
Basic food chemistry
Lee, Frank A | The AVI | 1981
프린트
8
Ice cream service handbook
Ice cream service handbook
Arbuckle, Wendell S | The AVI d | 1976
프린트
9
Modern pastry chef
Modern pastry chef
Sultan, William J | avi | 1977
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10
Non-alcoholic food service beverage handbbok
Non-alcoholic food service beverage handbbok
Thorner, Marvin Edward | AVI | 1979
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