Quantity food production operations and Indian cuisine / Parvinder S. Bali.
Material type:
TextSeries: Oxford higher educationPublication details: New Delhi : Oxford University Press, 2011.Description: x, 330 p., 32 p. of plates : ill. ; 24 cm. + 1 CD-ROMISBN: - 9780198068495 (pbk.)
- 0198068492 (pbk.)
- TX911.3.M27 BAL 2011
| Item type | Current library | Home library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|---|
Books
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City Campus Library General Stacks | City Campus Library | Non-fiction | TX911.3 BAL 2011 (Browse shelf(Opens below)) | c.4 | Available | 023606 | |||
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Books
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Mashava Campus Library General Stacks | Mashava Campus Library | Non-fiction | TX911.3 BAL 2011 (Browse shelf(Opens below)) | c.5 | Available | 023608 | |||
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Books
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Tourism and Hospitality Resource Centre General Stacks | Tourism and Hospitality Resource Centre | Non-fiction | TX911.3 BAL 2011 (Browse shelf(Opens below)) | c. 1 | Available | 023721 | |||
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Books
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Tourism and Hospitality Resource Centre General Stacks | Tourism and Hospitality Resource Centre | Non-fiction | TX911.3 BAL 2011 (Browse shelf(Opens below)) | c.2 | Available | 023607 | |||
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Books
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Tourism and Hospitality Resource Centre General Stacks | Tourism and Hospitality Resource Centre | Non-fiction | TX911.3 BAL 2011 (Browse shelf(Opens below)) | c.3 | Available | 023655 |
Total holds: 0
Accompanied by one CD-ROM in pocket inside back pocket.
Includes index.
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