Food Production

By:

Amit Chakladar

Material type: Text

TextLanguage: English Publication details: New Delhi New Central Book Agency 2008Description: ix,223p. PB 24x15cmISBN:

8173815895

Subject(s):

Food

DDC classification:

23 641.57 CHAF

Summary: Elementary Food Production;Cereals;Milk and Milk Products;Fats and Oils;Mushrooms;Wines and Spirits Used in Cooking;Tinned Foods and Preserves;Farinaceous/Pasta;Advanced Food Production;Sauces;Soups;Meat Cookery;Poultry/Game Cookery;Fish Cookery;Handy Kitchen-Tips;Kitchen -Tips.

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Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Book	St Aloysius PG Library	Food Science and Technology	641.57 CHAF (Browse shelf(Opens below))	Available	PG024211

Total holds: 0

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Previous	641.5 CAMJ Practical cookery: for level 2 NVQ and apprenticeships.	641.5 CAMP Practical cookery: for level NVQ and apprenticeships Ed 12	641.5 KAPK Khazana of Indian recipes	641.57 CHAF Food Production	641.752 ASHY Theory of bakery and confectionery.	641.862 GOFI Ice cream Ed 7	641.862 GOFI Ice cream Ed 7	Next

Elementary Food Production;Cereals;Milk and Milk Products;Fats and Oils;Mushrooms;Wines and Spirits Used in Cooking;Tinned Foods and Preserves;Farinaceous/Pasta;Advanced Food Production;Sauces;Soups;Meat Cookery;Poultry/Game Cookery;Fish Cookery;Handy Kitchen-Tips;Kitchen -Tips.

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