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00000cam a2200000 7i4500 |
| 001 |
0000102664 |
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20250722.0 |
| 008 |
a241117s2019 mau eng |
| 020 |
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|a 9781337557566
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| 020 |
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|a 9781337557924 (loose-leaf)
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
0 |
|a TX354
|b .B76 2019
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| 090 |
0 |
0 |
|a TX354
|b .B76 2019
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| 100 |
1 |
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|a Brown, Amy C. ,
|e author
|
| 245 |
1 |
0 |
|a Understanding food :
|b principles and preparation
|c Amy C. Brown
|
| 250 |
|
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|a Sixth edition
|
| 264 |
|
1 |
|a Boston, Massachusetts :
|b Cengage Learning
|c 2019
|
| 264 |
|
4 |
|c ©2019
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| 300 |
|
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|a xxvii, 585 pages :
|b some colour illustrations ;
|c 28 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
|
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 500 |
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|a Includes index
|
| 505 |
0 |
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|a 1. Food science and nutrition -- 2. Food service -- 3. Foods -- 4. Food industry
|
| 650 |
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0 |
|a Food
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| 650 |
|
0 |
|a Nutrition
|
| 999 |
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|a 1000187560
|b Red Spot
|c Open Shelf (1 Day)
|e Gong Badak Campus
|
| 999 |
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|a 1000187561
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|
| 999 |
|
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|a 1000187562
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|