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| Bibli |
201001023 |
ISBN |
9780131180116 |
| Call Number |
641.5 Cul, - Koleksi di Lt. 1
|
| Title |
Culinary fundamentals |
| Author |
American Culinary Federation |
| Edition |
|
| Publisher |
Pearson Prentice Hall |
| Year |
2006 |
| Media Type |
|
| Course | V0274, |
| Total |
Anggrek |
1 |
Tandon* |
1 |
Available |
0 |
Restricted |
0 |
Reference |
0 |