| 000 | 01556cam a2200349 i 4500 | ||
|---|---|---|---|
| 001 | 2480C90869DF4095B836F1310CE43559 | ||
| 003 | OSt | ||
| 005 | 20240813100516.0 | ||
| 008 | 130301s2014 njua 001 0 eng | ||
| 010 | _a 2012048620 | ||
| 020 | _a9781118429730 (cloth : acid-free paper) | ||
| 040 |
_aDLC _beng _cDLC _erda _dDLC |
||
| 050 | 0 |
_aTX 353 _bD78 2014 |
|
| 082 | 0 |
_a613.2 _223 |
|
| 100 | 1 | _aDrummond, Karen Eich. | |
| 245 | 0 | 0 |
_aNutrition for foodservice and culinary professionals / _cKaren Eich Drummond, Ed.D., R.D., L.D.N., F.A.D.A., F.M.P., Lisa M. Brefere, C.E.C., A.A.C. |
| 250 | _aEighth edition. | ||
| 264 | 1 |
_aHoboken, New Jersey : _bWiley, _c[2014] |
|
| 300 |
_axix, 454 pages : _bcolor illustrations ; _c29 cm |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
||
| 500 | _aIncludes index. | ||
| 526 | 0 | _aNutrition for Foodservice and Culinary Professionals, Eight Edition is written for students in culinary programs, as well as those in hotel, restaurant, and onsite management programs. | |
| 650 | 1 | 0 | _aFood service. |
| 650 | 1 | 0 | _aNutrition. |
| 700 | 1 | _aBrefere, Lisa M. | |
| 776 | 0 | 8 |
_iOnline version: _aDrummond, Karen Eich. _tNutrition for foodservice and culinary professionals _bEighth edition. _dHoboken, New Jersey : John Wiley & Sons Inc., [2013] _z9781118476833 _w(DLC) 2013009036 |
| 942 |
_2lcc _cBK |
||
| 999 |
_c11293 _d11293 |
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