Bakery and Quantity Cookery
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- 9789391661892
- 664.752 DEV
Contents:
1. Organisation of a Bakery Unit
2. The Baking Process
3. Quality Characteristics and Evaluation
4. Quantity Food Production
5. Preparation of Bakery Products
Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
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Sibsagar Commerce College Central Library | Non Fiction | 664.752 DEV (Browse shelf(Opens below)) | 1 | Available | 27696 |
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1. Organisation of a Bakery Unit
2. The Baking Process
3. Quality Characteristics and Evaluation
4. Quantity Food Production
5. Preparation of Bakery Products
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