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eBook Rietz master food guide. editeed by Norman W. Desrosier epub

by Norman W. Desrosier

eBook Rietz master food guide. editeed by Norman W. Desrosier epub
  • ISBN: 0870552465
  • Author: Norman W. Desrosier
  • Genre: No category
  • Language: English
  • Publisher: Avi Publishing Co Inc. (December 1978)
  • Pages: 430 pages
  • ePUB size: 1367 kb
  • FB2 size 1976 kb
  • Formats doc mobi lrf docx


Rietz, Carl A. Uniform Title . Desrosier, Norman W. Uncontrolled Related/Analytical Title: Master Food guide.

Rietz, Carl A. Uniform Title: Guide to the selection, combination, and cooking of foods. Publication, Distribution, et. Westport, Conn. Rubrics: Food Cooking Gastronomy. Download PDF book format. Download DOC book format.

Rietz Master Food Guide book.

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Personal Name: Desrosier, Norman W. All rights are reserved by their owners. 95 Publication & Distribution: New York, .

Desrosier, Norman W; Desrosier, James . joint author. Includes bibliographies and index. tight gutters throughout the book. Food, Aliments, Voedselconservering, rie. Canon EOS 5D Mark II.

ISBN13: 9780870552465.

The technology of food preservation.

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Fundamentals of Food Freezing. Fundamentals of Food Freezing is a book written as a textbook

Fundamentals of Food Freezing. Fundamentals of Food Freezing is a book written as a textbook. It repre­ sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing.

If you did not find the book or it was closed, try to find it on the site: G. Elements of Food Technology. Norman W. Desrosier, Norman Derossier.

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Fundamentals of Food Freezing is a book written as a textbook Norman w. Desrosier. Place of Publication.

Fundamentals of Food Freezing is a book written as a textbook. It repre- sents the accumulated art and kwledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference.

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