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| 001 | F5EBC46348A54A14A45C5F8341B287C8 | ||
| 003 | OSt | ||
| 005 | 20240813095954.0 | ||
| 008 | 081016s2010 njua b 001 0 eng | ||
| 010 | _a 2008044153 | ||
| 020 | _a0470052422 (cloth) | ||
| 020 | _a9780470052426 (cloth) | ||
| 040 |
_aDLC _cDLC _dBTCTA _dC#P _dYDXCP _dDLC |
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| 050 | 0 |
_aTX 353 _bD78 2010 |
|
| 082 | 0 |
_a613.2 _222 |
|
| 100 | 1 | _aDrummond, Karen Eich. | |
| 245 | 0 | 0 |
_aNutrition for foodservice and culinary professionals / _cKaren Eich Drummond, Lisa M. Brefere. |
| 250 | _a7th ed. | ||
| 260 |
_aHoboken, N.J. : _bWiley, _cc2010. |
||
| 300 |
_axix, 634 p. : _bcol. ill. ; _c29 cm. + _e1 CD-ROM (4 3/4 in.) |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 521 | 2 | _aAdult | |
| 526 | 0 | _aNutrition for Foodservice and Culinary Professionals, Seventh 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. | |
| 942 |
_2lcc _cBK |
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| 999 |
_c12213 _d12213 |
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