| Record ID | marc_loc_2016/BooksAll.2016.part41.utf8:53735624:914 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part41.utf8:53735624:914?format=raw |
LEADER: 00914cam a22002895a 4500
001 2013431991
003 DLC
005 20140326081904.0
008 131030s2011 ii af 001 0 eng
010 $a 2013431991
020 $a9780198068495 (pbk.)
020 $a0198068492 (pbk.)
040 $aDLC$cDLC$dDLC
042 $apcc
043 $aa-ii---
050 00 $aTX911.3.M27$bB33 2011
082 00 $a641.5/7$223
100 1 $aBali, Parvinder S.
245 10 $aQuantity food production operations and Indian cuisine /$cParvinder S. Bali.
260 $aNew Delhi :$bOxford University Press,$c2011.
300 $ax, 330 p., 32 p. of plates :$bill. ;$c24 cm. +$e1 CD-ROM.
490 0 $aOxford higher education
500 $aAccompanied by one CD-ROM in pocket inside back pocket.
500 $aIncludes index.
650 0 $aFood service management$vTextbooks.
650 0 $aQuantity cooking.
650 0 $aCooking, Indic.