Meat Cutting and Processing for Food Service
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| LEADER | 00551 am a22001813u 4500 | ||
|---|---|---|---|
| 001 | oer_unej_7278 | ||
| 042 | |a dc | ||
| 100 | 1 | 0 | |a The B.C. Cook Articulation Committee |e author |
| 245 | 0 | 0 | |a Meat Cutting and Processing for Food Service |
| 500 | |a http://oer.library.unej.ac.id//index.php?p=show_detail&id=7278 | ||
| 500 | |a 664.024 BRI m | ||
| 520 | |||
| 546 | |a en | ||
| 690 | |a Reference | ||
| 690 | |a Personal & Practical Guides | ||
| 690 | |a 664.024 | ||
| 655 | 7 | |a Text |2 local | |
| 856 | 4 | 1 | |u http://oer.library.unej.ac.id//index.php?p=show_detail&id=7278 |z Get Fulltext |